Creamy Tuscan Chicken Rigatoni - Gold
Creamy Tuscan Chicken Rigatoni - Gold
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Rigatoni pasta made from Australia wheat flour, tossed with chicken tenderloin in a sun-dried tomato cream sauce with fresh baby leaf spinach. 515g
Nutritional Information
Nutritional Information
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Servings per package: 1 Serving size: 515g |
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Average Quantity per Serving |
Average Quantity per 100g |
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|
Energy |
4110 kJ (983 Cal) |
799 kJ (191 Cal) |
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Protein |
55.5 g |
10.8 g |
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Fat, total |
38.3 g |
7.4 g |
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- saturated |
19.0 g |
3.7 g |
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Carbohydrate |
93.5 g |
18.2 g |
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- sugars |
20.9 g |
4.1 g |
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Sodium |
1450 mg |
282 mg |
Ingredients: Wheat Flour (34%), Cream (21%) ((From Milk), Skim Milk, Thickeners (1442, 466), Emulsifiers (471, 460), Stabiliser (452). Contains 20% Milk Fat.), Chicken Tenderloin (19%), Eggs, Semi-dried Tomatoes (7%) (Semi-dried Tomatoes, Canola Oil, Salt, Vinegar, Garlic, Herbs & Spices), Spinach (2%), Cheese, Vegetable Oil, Salt, Garlic, Pepper.
Contains Gluten, Wheat, Egg, Milk.
May Contain Soy, Sesame.
Great care has been taken to remove bone and bone fragments however some may still be present.
Storage Instructions
Storage Instructions
Keep refrigerated, below 5°C. Consume on day of opening.
Heating Guide
Heating Guide
Storage Instructions
Keep refrigerated, below 5°C. Consume on day of opening.
Heating Guide
Oven
- Remove cardboard sleeve and plastic film from packaging and place in an oven on 120°C (100°C Fan Forced) for approximately 30 minutes or until heated through.
Microwave
- Remove cardboard sleeve from packaging and microwave on high for approximately 2 minutes and 45 seconds. The plastic film may expand
during heating.
- Allow meal to stand for approximately 1 minute. Carefully remove plastic film.
- Stir well and ensure meal is thoroughly heated through.
Heat guide is based on an 800W microwave and may vary depending on your appliance. Adjust heating times as needed.
Caution: Container and contents will be hot after heating.
Great care has been taken to remove bone and bone fragments however some may still be present.
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