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INGREDIENTS: COOKED PENNE RIGATE PASTA: WATER, PASTA (ENRICHED DURUM SEMOLINA, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID). SAUCE: WATER, TOMATO PASTE WITH CITRIC ACID, OLIVE OIL, PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES, CELLULOSE POWDER), GARLIC PUREE (GARLIC, HIGH FRUCTOSE CORN SYRUP), SUGAR, SALT, ROMANO FLAVOR (A DEHYDRATED BLEND OF ROMANO CHEESE (PART-SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), SODIUM PHOSPHATE), ONION POWDER, SPICES, MODIFIED FOOD STARCH. VEGETABLES: TOMATOES, ONIONS. FULLY COOKED PARMESAN FLAVORED BREADED BONELESS CHICKEN BREAST MEAT CHUNKS WITH RIB MEAT: BONELESS CHICKEN BREAST MEAT WITH RIB MEAT, WATER, PARMESAN CHEESE [AGED PARMESAN CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), POWDERED CELLULOSE (ANTICAKING AGENT), CALCIUM PROPIONATE (PRESERVATIVE)], FOOD STARCH MODIFIED, ISOLATED SOY PROTEIN, SEASONING (SALT, SODIUM PHOSPHATES, NATURAL FLAVORS). BREADED WITH WHEAT FLOUR, WATER, YELLOW CORN FLOUR, MODIFIED CORN STARCH, SALT, MALTODEXTRIN, DEXTROSE, SPICES, SOY LECITHIN, GARLIC POWDER, DEHYDRATED GARLIC, MUSTARD, YEAST EXTRACT, WHEY, PARSLEY, NATURAL FLAVOR, CARAMEL COLOR, SUGAR
CONTAINS: MILK, SOY, WHEAT

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For proper food safety and quality, follow these cooking directions. Refrigerate
leftovers promptly.
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Skillet:
Empty frozen sauce pouch and ingredients into a large skillet. Add 1/3 cup of
water.
Heat to a simmer over HIGH heat. Stir; reduce heat to MEDIUM-HIGH and cover.
Cook 8-10** minutes or until heated through, stirring occasionally.
Stir and serve.
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Microwave:
Empty frozen sauce pouch and ingredients into a microwave-safe dish.
Cover and cook in microwave on HIGH for 5 minutes; stir well. Cover and
microwave an additional 5-6 minutes* or until heated through.
Let stand for 1-2 minutes. Stir and serve.
* Cook time based on 1200 watt microwave. For lower watt microwaves, continue with additional 2 minutes or more cook time or until piping hot.
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CAUTION: Product will be HOT
* For food safety and best product quality cook to a temperature of 160 degrees
F.
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