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. Alongside is a duo of simple roasted asparagus and steamed peas sprinkled with more Parmesan cheese and finished with a pat of savory, herbaceous leek and fennel butter.

Ingredients: Boneless Chicken Breast With Rib Meat, Green Peas, Red Lentil Fusilli (Water, Red Lentil Flour, Potato Starch, Tapioca Starch, Whole Egg, Egg White, Xanthan Gum, Salt), Asparagus, Water, Heavy Cream, Whole Milk (Pasteurized Milk, Vitamin D3), Green Onions, 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, Unsalted Butter (Pasteurized Cream, Natural Flavorings), Cream Cheese (Pasteurized Cultured Milk And Cream, Salt, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Parsley, Lemon Juice Concentrate, Dried Chives, Granulated Green Onion, Granulated Onion, Dried Tarragon, Sea Salt, Black Pepper, Thyme, Rosemary, Leek Powder, Ground Fennel

The nutrition facts are based off of the recommended serving size. Serving Size = 1 Tray (306g)