Ingredient List: Chicken Parmesan
Ingredients
Cooked spaghetti pasta (water, enriched spaghetti pasta [semolina {wheat}, niacin, iron {ferrous sulfate}, thiamine mononitrate, riboflavin, folic acid], expeller pressed canola oil, extra virgin olive oil), marinara sauce (diced tomatoes in juice [tomatoes, tomato juice, sea salt, calcium chloride, citric acid], concentrated crushed tomatoes [tomatoes, sea salt, citric acid], water, spice mix [food starch-modified, cultured sugar, sea salt, cane sugar, sodium benzoate {preservative}, potassium sorbate {preservative}, black pepper, xanthan gum, guar gum, dextrose, maltodextrin {stabilizers}, dried basil, dried parsley, rosemary, marjoram, ground fennel, seed, dried oregano], canola oil, and extra virgin olive oil, yellow onion, garlic, basil), cooked breaded white chicken meat cutlet {chicken breast meat with rib meat, bread crumbs [wheat flour, sugar, yeast, salt], water, oil shortening [soybean oil, tbhq {added as an antioxidant}, citric acid {added as a chelating agent}, and dimethyl, polysiloxane {added as an antifoam}, batter mix [bleached wheat flour, modified corn starch, salt, cellulose gum, wheat gluten], seasoned flour spice mix [flour {bleached wheat flour enriched (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour}, seasoned salt {salt, sugar, onion, garlic, corn starch, spices, turmeric, paprika oleoresin and less than 2% silicon dioxide (a natural anti-caking agent)}, black pepper], spice mix [starch blend {rice starch, rice flour}, sea salt, cultured sugar, sodium tripolyphosphate {preservative}]), shredded mozzarella cheese (pasteurized part-skim milk, cheese culture, potato starch [to prevent caking], salt, powdered cellulose [to prevent caking], enzymes, natamycin [a natural mold inhibitor]), shredded parmesan cheese (parmesan cheese [pasteurized milk, cheese culture, salt, enzymes], powdered cellulose [to prevent caking]), parsley.
Allergens
Gluten, milk, wheat
Check diet/allergy compliance
