Scallion Cream Pasta & Herb Chicken

Red lentil fusilli takes the place of traditional pasta in tonight’s dinner. It’s topped with tarragon-marinated chicken breast, and tossed in a velvety charred scallion cream sauce. On the side are garlic-honey roasted carrot coins crowned with a dollop of coconut sugar-swirled brown butter.

Ingredients: Carrots, Boneless Chicken Breast With Rib Meat, Red Lentil Fusilli (Water, Red Lentil Flour, Potato Starch, Tapioca Starch, Whole Egg, Egg White, Xanthan Gum, Salt), Water, Heavy Cream, Whole Milk (Pasteurized Milk, Vitamin D3), Unsalted Butter (Pasteurized Cream, Natural Flavorings), Grated Parmesan Cheese ((Parmesan Cheese (Pasteurized Cow’S Milk, Cheese Culture, Salt, Enzymes), Water, Milk Protein, Modified Food Starch, Palm Oil Blend, Salt, Disodium Phosphate, Citric Acid, Xanthan Gum), And Calcium Propionate (Preservative)), Olive Pomace Oil, Green Onions, Parsley, Cream Cheese (Pasteurized Cultured Milk And Cream, Salt, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Lemon Juice Concentrate, Honey, Coconut Sugar, Toasted Garlic Powder, Dried Chives, Black Pepper, Granulated Green Onion, Granulated Onion, Dried Tarragon, Sea Salt, Nonfat Dry Milk (Nonfat Dry Milk, Lactose, Vitamin A Palmitate, Vitamin D3), Thyme, Rosemary

The nutrition facts are based off of the recommended serving size. Serving Size = 1 Tray (325g)