Our Tuscan Chicken Pasta is bursting with flavor. Tender chicken, garlic, basil, sun dried tomatoes, roasted red peppers, and creamy bow-tie pasta makes a satisfying, delicious dinner that was created with ease. Pair with a side salad and crusty bread to create your own home ristorante!
Recommended Side Dishes: tossed salad, sauteed green beans
Ingredients: Pasta (durum wheat flour, semolina), Milk (pasteurized reduced fat milk, vitamin a palmitate, vitamin d3), Parmesan (pasteurized milk, cheese cultures, salt, enzymes), Chicken, Cream Cheese (milk, cheese cultures, salt), Sun Dried Tomatoes (sun dried tomato strips, glucose, salt, citric acid), Red Peppers (red peppers, water, salt, citric acid), Butter (cream, natural flavor), Garlic, Salt, Basil, Pepper
Oven: Thaw in the refrigerator overnight. Remove cardboard lid and cover with foil. Bake at 350 degrees for 30-40 minutes until internal temperature reaches 165 degrees. Stir halfway through baking and add milk if pasta appears dry.
Stovetop: From frozen, transfer contents of pan to a skillet or large sauce pan. Heat over medium low heat, stirring often. If pasta appears dry, add milk one tablespoon at a time. Heat until internal temperature reaches 165 degrees.
A small meal weighs approximately 20 oz and is packaged in an 8 inch round foil container. A large meal weighs approximately 30 oz and is packaged in a nine inch round foil container.
270 calories, 13g fat, 23g carbs, 17g protein
