Heat & Eat Chicken Pomodoro

Nutrition Facts

Serving Size 10 EACH

Calories 23757

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 2447.1g

3765%

Sat. Fat 1088.7g

- - -%

Trans Fat 143.6g

Cholesterol 2312.6mg

- - -%

Sodium 12573.2mg

547%

Amount/Serving

%DV*

Tot. Carb. 76.4g

23%

Dietary Fiber 20.4g

60%

Sugars 38.1g

Includes 0g Added Sugars

Protein 457.9g

Vitamin D - 1.7mcg - 0%

Calcium - 5981.4mg - 598%

Iron - 17mg - 212%

Potassium - 7133.6mg - 152%

INGREDIENTS: PENNE PASTA (enriched macaroni product (durum wheat semolina, niacinamide, ferrous lactate, thiamine monohydrate, riboflavin, folic acid), water. contains: wheat), 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)), 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, 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.