Chicken Alfredo

2 lb Rotini pasta, whole-grain, dry  

33 oz. cream of chicken soup, condensed (or homemade)

2 cups half and half

1 tsp Ground white or black pepper

½ tsp Garlic powder

8 ½ oz  OR 3 cups Parmesan cheese, grated

3 lb 4 oz cooked diced chicken

Cook pasta according to package directions. DO NOT OVERCOOK. Drain well. 

Pour into steam table pan (12” x 20” x 4”).  

Combine soup, half and half, pepper, garlic, Parmesan cheese, and chicken. Cook over medium heat for 5-10 minutes, stirring often.    

Combine noodles and sauce immediately before serving. 

Makes 25 1 cup servings.