A home cook with limited experience is scaling up a garlic parmesan chicken and pasta recipe to feed a group of ten hungry firefighters, fearing potential failure could have serious consequences. After doubling the original recipe for five servings, they discovered penne pasta absorbed too much space, requiring extra broth, and plan to switch to spaghetti instead. The cook is adjusting ingredient ratios—including pasta weight—and preparing two large pots, though concerns remain about the unfamiliar cookware at the firehouse, which differs from their well-suited home pan. With high stakes and a focus on avoiding shortages or a poorly executed dish, they seek reassurance on portioning and technique before attempting the larger batch.
I make this recipe at home often for my girlfriend and I https://munchinwithmaddie.blog/garlic-parmesan-chicken-and-pasta/#recipe It’s delicious, and fun to make. I’m fairly new to cooking but I really enjoy it. This recipe says it serves 4, but really for the two of us we either finish all of it or there will be maybe one serving left over. So let’s say it’s realistically two servings in this scenario I’d like to make this recipe at work for a group of 10 firefighters who are all big people and big eaters. Last week as an experiment I expanded the recipe into a larger pot and multiplied everything by 2.5 so that I could theoretically serve 5 people. It came out ok - one change I will make is to do spaghetti instead of penne since the broth didn’t cover the penne when it went in the pot, and I had to add a whole 4 extra cups to cover it (penne took up too much space with its shape). So I think I can do two large pots of that and be ok which would give me 10 servings and I’ll do a chicken breast for each person - plus I’ll prob make a couple extra chicken breasts to be safe. I just want to make sure there isn’t a detail I’m missing since the stakes are high at work to mess this up. If there’s not enough food, I am TOAST. If it comes out bad I am TOAST, I might as well pack up and move away. I think my main questions are; How much spaghetti? The penne calls for 8 ounces of pasta - for my experiment I ended up doing two boxes which were 14.5 oz each. Can I do equal weight of spaghetti? Are my ratios going to be safe? I think so but I have blind spots since I’m newish to cooking. The cookware at the firehouse kitchen is different from what I have at home! Pretty concerned about this here - at home, I cook this dish in an all-clad D5 stainless steel 10” pan and it is PERFECT for this. At work the material is different and I may have to grill the chicken and do the rest in a deep pot (I think it is aluminum) Thanks for any help!!!!!!! submitted by /u/theopinionexpress [link] [comments]
