Chicken & Wild Mushroom Sauce with Pasta

Nutrition Facts

Serving Size 1 SERVING

Calories 471

Calories from Fat 0.4

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

Amount/Serving

%DV*

Total Fat 15.7g

24%

Sat. Fat 6.7g

- - -%

Trans Fat 0.3g

Cholesterol 64.8mg

- - -%

Sodium 596.5mg

26%

Amount/Serving

%DV*

Tot. Carb. 62g

19%

Dietary Fiber 3.8g

11%

Sugars 7g

Includes 0.4g Added Sugars

Protein 21g

Vitamin D - 0.6mcg - 0%

Calcium - 148.9mg - 15%

Iron - 3.2mg - 40%

Potassium - 434.6mg - 9%

INGREDIENTS: Pasta (Penne Pasta (PENNE PASTA (durum wheat semolina, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin, folic acid. contains: wheat manufactured in a facility that uses eggs), CORN OIL (corn oil )), Spaghetti Pasta (SPAGHETTI (semolina (wheat), durum wheat flour, niacin, ferrous sulfate (iron), thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid. Contains wheat ingredients. ), CORN OIL (corn oil ))), Chicken & Wild Mushroom Sauce (ALFREDO SAUCE (skim milk, cream, parmesan, romano & cheddar cheeses (pasteurized milk, cheese cultures, salt, enzymes), water, whey, canola oil, modified food starch, palm oil, contains 2% or less of the following: natural flavor, salt, sugar, spice, xanthan gum, sodium poly phosphates, sodium citrate, DATEM, and mono and diglycerides. Contains: milk ), FRESH MUSHROOMS, DICED CHICKEN (all meat (natural proportion blend of 55% white meat and 45% dark meat)), MUSHROOMS, FRESH ONIONS, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), GARLIC PEELED, CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper), THYME LEAVES (whole thyme leaves. ))

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.