GNG Pasta Bake w/Chicken

Nutrition Facts

Serving Size 1 EACH

Calories 537

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 16.8g

26%

Sat. Fat 8g

- - -%

Trans Fat 0g

Cholesterol 72.7mg

- - -%

Sodium 891.8mg

39%

Amount/Serving

%DV*

Tot. Carb. 61.6g

19%

Dietary Fiber 5.3g

15%

Sugars 6.2g

Includes 0g Added Sugars

Protein 36.8g

Vitamin D - 0mcg - 0%

Calcium - 239.1mg - 24%

Iron - 3.4mg - 42%

Potassium - 499mg - 11%

INGREDIENTS: Pasta, Tomato & Cheese Bake w/Chicken (CELLENTANI PASTA (water, pasta [semolina (wheat), durum wheat flour, vitamin B3 (niacin), iron (ferrous sulfate), vitamin B1 (thiamine mononitrate), vitamin B2 (riboflavin), folic acid] contains: wheat or wheat derivatives may contain: egg or egg derivatives ), TUSCAN TOMATO SAUCE WITH HERBS (peeled ground tomatoes, tomato puree, extra virgin olive oil, salt, garlic, carrot puree, dehydrated onions, sugar, basil, spices), SLICED MOZZARELLA CHEESE (pasteurized milk, vinegar, salt, enzymes contains: milk ), CHICKEN BREAST (boneless skinless chicken breast filets with rib meat, water, seasoning [maltodextrin, salt, sugar, chicken stock, vegetable stock (carrot, onion, celery), flavors, carrot powder and garlic powder], modified food starch, sodium phosphates, soy protein concentrate, sea salt), PESTO SAUCE (basil, canola oil, water, parmesan cheese (pasteurized part-skim cows' milk, cheese culture, salt, enzymes), granulated garlic, salt. allergen alert: contains milk ), KOSHER SALT (salt, yellow prussiate of soda))

ALLERGENS: Milk, Eggs, Wheat, Soybeans, 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.