Zatarain's Family Size Frozen Blackened Chicken Alfredo
40 oz (2 lb 8 oz) 1.13 kg
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Directions
Cook thoroughly. Skillet Cooking Directions: Ready in 15 minutes. 1. Pour contents of bag into 12-inch nonstick skillet. Cover. 2. Cook on medium-high heat 12 minutes, stirring occasionally. Remove lid. Cook, uncovered, 2 to 3 minutes longer or until chicken and pasta are hot; stirring frequently. Range tops vary; cooking times and temperature may need to be adjusted. Do Not Thaw. Keep Frozen Until Ready to Cook. For Food Safety & Quality follow these cooking directions. Internal temperature of dish should be 165 degrees F after cooking. Do not refreeze. Refrigerate or discard leftovers. Keep frozen.
Product Details
Seasoned grilled white meat chicken & penne pasta in a zesty, creamy alfredo sauce. 12 g of protein per serving. Bioengineered. A New Orleans tradition. Since 1889. 15 Min: Cook in the skillet. Since 1889, Zatarain's has captured the heart and soul of authentic New Orleans cuisine. Our recipes, passed down for generations, feature the perfect blend of the finest ingredients and seasonings. Bring a New Orleans style meal to your table tonight with Zatarain's. Inspected for wholesomeness by U.S. Department of Agriculture. zatarains.com. zatarains.com/info. Follow the Zatarain's tradition on Facebook and Instagram! Facebook. Instagram. For more bold flavor visit zatarains.com. For questions, recipes & more, visit zatarains.com/info or call/text 1-877-837-3796. Try all the delicious meals from Zatarain's.Nutrition Facts
Serving Size: 1 Cup
Servings per Container: About 6
| Calories | 320 kcal |
| Total Fat | 14 grm (18.00% RDA) |
| Saturated Fat | 7 grm (35.00% RDA) |
| Cholesterol | 40 mg (13.00% RDA) |
| Sodium | 610 mg (27.00% RDA) |
| Potassium | 380 mg (8.00% RDA) |
| Total Carbohydrate | 37 grm (13.00% RDA) |
| Dietary Fiber | 1 grm (4.00% RDA) |
| Protein | 12 grm (18.00% RDA) |
| Calcium | 150 mg (10.00% RDA) |
| Iron | 1.9 mg (10.00% RDA) |
| Vitamin D | 0.1 mcg (0.00% RDA) |
| Trans Fat | 0 grm |
| Added Sugars | 0 grm (0.00% RDA) |
| Milk | 1 |
| Soy | 1 |
| Wheat | 1 |
| MetricServingSize | 190 grm |
| Total Sugars | 7 grm |
| Corn | 1.00 |
Ingredients
Enriched Penne Rigati Pasta (Water, Semolina [Durum Semolina Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid]), Half & Half (Milk, Cream), Cooked Blackened Seasoned Chicken Breast Strips with Rib Meat (Chicken Breast with Rib Meat, Water, Blackened Seasoning [Salt, Spices {Including Red Pepper, Paprika}, Soy Protein Isolate, Modified Potato Starch, Sodium Phosphate, Corn Starch, Onion, Carrageenan, Garlic, Soy Lecithin]), Water, Cream Cheese (Pasteurized Cultured Milk and Cream, Salt, Stabilizers [Guar Gum, Carob Bean Gum]), Margarine (Palm Oil, Water, Salt, Contains 2% or Less of: Monoglycerides, Artificial Flavor, Annatto [Color], Calcium Disodium EDTA [Preservative], Vitamin A Palmitate), Whey (Milk), Cream Sauce (Shortening Powder [Soybean Oil, Corn Syrup Solids, Sodium Caseinate, Mono & Diglycerides], Maltodextrin, Sweet Cream Solids, Salt, Sugar, Garlic Powder, Lemon Juice Powder [Corn Syrup Solids, Lemon Juice, Lemon Oil], Natural Butter Type Flavor), Cheese Powder (Romano Cheese [Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes], Disodium Phosphate), Buttermilk Powder, Cheese Powder (Parmesan Cheese [Part-Skim Milk, Cheese Cultures, Salt, Enzymes], Whey [Milk], Buttermilk, Sodium Phosphate, Salt), Green Onion, Dehydrated Garlic, Dried Cheese Blend (Whey [Milk], Cheddar Cheese [Milk, Cheese Cultures, Salt, Enzymes], Sunflower Oil, Maltodextrin, Salt, Sodium Phosphate, Blue Cheese [Milk, Cheese Cultures, Salt, Enzymes], Contains 2% or Less Citric Acid, Lactic Acid), Maltodextrin, Modified Corn Starch, Sea Salt, Baker's Yeast Extract (Yeast Extract, Salt), Spices (Including Parsley, Black Pepper, Ground Red Pepper), Stabilizer (Corn Starch, Gum Acacia, Xanthan Gum, Guar Gum), Chili Powder (Chili Pepper, Spices, Salt, Garlic Powder), Sugar, Dehydrated Onion.Manufacturer
Zatarain's
New Orleans, LA 70114
UPC
00071429013216