Chicken “pot pie” penne with carrots, sweet peas, and thyme
Soy-Free, No Added Sugar, <600 Calories, Protein Plus
1 Serving, 470 Calories/Serving
3–5 Minutes (Microwave oven)
Love pot pie? Love pasta? Try this love affair. It’s penne pasta tossed with pot pie filling for a meal filled with chicken, veggies, and all that comfort food mojo.
- Chicken “pot pie” sauce (Sunbasket chicken stock - milk - ground antibiotic-free chicken - carrots - green beans - peas - onions - Parmesan - instant flour - garlic - extra virgin olive oil - dried thyme - kosher salt - granulated garlic - onion powder - turmeric - black pepper)
Calories 470, Total Fat 10g (13% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 570mg (25% DV), Total Carb. 69g (25% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Cook, Season, and Serve
We delivered this meal fresh because it tastes best that way (cooked of course!). If you need to freeze it to cook later, no worries, that works too.
Microwave: Cook in the tray 3–5 minutes (7–9 if frozen), remove plastic, and stir. Cook to a minimum internal temperature of 165°F.*
Oven: Remove plastic and cover tray with foil. Bake at 425°F for 20–25 minutes (30–40 if frozen) and stir. Cook to a minimum internal temperature of 165°F.*
We seasoned this lightly. Add salt and pepper to your heart’s content.
*Cooking times are developed using a 1000 watt microwave and conventional oven. Times may vary; adjust as needed for your appliance. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.