Pot Roast Fettuccine

Yield

Makes 24 10-oz. portions.
Pot Roast Fettuccine

Ingredients

  • 2 Tbsp. GFS Pan Coating Spray
  • 3 lb. GFS Cooked Low Sodium Beef Pot Roast, hand pulled
  • 3 lb. Markon Ready-Set-Serve Broccoli Stir-Fry Mix
  • 4½ lb. Primo Gusto Cooked Fettuccine, warmed
  • to taste GFS Iodized Salt
  • to taste Trade East Ground Black Pepper
  • 48 oz. Recipe: Alfredo Bolognese, warmed
  • 2 Tbsp. Markon Italian Parsley, chopped

Recipe Preparation

1. Lightly spray a nonstick sauté pan with cooking spray. Add 2 oz. each of hand-pulled pot roast and broccoli stir-fry mix. Cook over medium heat until warm.

2. Add 3 oz. warm fettuccine to the pan. Season with salt and pepper. Toss until ingredients are combined.

3. Place on a warmed serving plate. Ladle 2 oz. Alfredo Bolognese sauce over the top. Sprinkle with ¼ tsp. parsley.

Nutritional Info (per serving)

Calories: 399

Fat: 18 g.

Saturated Fat: 6 g.

Trans Fat: 0 g.

Sodium: 414 mg.

Carbohydrates: 37 g.

Protein: 22 g.

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