Heat & Eat Chicken Pomodoro

Nutrition Facts

Serving Size 10 EACH

Calories 8892

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 203.4g

313%

Sat. Fat 95.3g

- - -%

Trans Fat 0g

Cholesterol 1400.9mg

- - -%

Sodium 12654.2mg

550%

Amount/Serving

%DV*

Tot. Carb. 1161.8g

352%

Dietary Fiber 101.4g

298%

Sugars 70.5g

Includes 0g Added Sugars

Protein 652.3g

Vitamin D - 1.7mcg - 0%

Calcium - 6321.6mg - 632%

Iron - 65.6mg - 820%

Potassium - 10244mg - 218%

INGREDIENTS: Marinara Sauce (TUSCAN TOMATO SAUCE WITH HERBS (peeled ground tomatoes, tomato puree, extra virgin olive oil, salt, garlic, carrot puree, dehydrated onions, sugar, basil, spices)), PENNE PASTA (water, pasta[semolina (wheat), durum wheat flour, vitamin B3 (niacin), iron (ferrous sulfate), vitamin B1 (thiamine mononitrate), vitamin B2 (riboflavin), folic acid] contain: wheat or wheat derivatives may contain: egg or egg derivatives ), FIRE BRAISED CHICKEN BREAST (with juices ingredients: Chicken Breast Meat, Water, Salt, Baking Soda, Natural Flavoring.), MOZZARELLA CHEESE (low-moisture part-skim mozzarella cheese (pasteurized part skim milk, cheese cultures, salt, enzymes), potato starch, corn starch and powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor). contains: milk ), PARMESAN CHEESE (domestic parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk. ), BASIL

ALLERGENS: Milk, Eggs, Wheat, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.