Spring Chicken Stew
Spring Chicken Stew
with Peas & Garbanzo Beans
Cooking Directions
MICROWAVE COOKING INSTRUCTIONS
- Ovens vary, heat time may require adjusting.
- Lift all four corners to vent steam.
- Microwave on high 5-7 minutes.
- Let stand 1-2 minutes in microwave.
- Carefully remove tray and film as product will be hot.
- Stir before serving.
Allergen Information
CONTAINS: SOY, MILK, TREENUT (COCONUT)
Nutritional Information
| Serving Size 1 Item | |
| Amount Per Serving: 396 g | |
| Calories: 302 | |
| Fat: 4.5 g | 6% |
| Saturated: 1.0 g | 5% |
| +Trans: 0 g | |
| Cholesterol: 46mg | 15% |
| Sodium: 440 mg | 19% |
| Carbohydrate: 39 g | 14% |
| Fiber: 9.5 g | 34% |
| Sugars: 10 g | |
| Protein: 26 g | |
| Vitamin D | 0% |
| Potassium: 482 mg | 10% |
| Calcium | 6% |
| Iron | 19% |
Formulation Information
INGREDIENT STATEMENT: SPRING CHICKEN STEW (WATER, CHICKEN BREAST TENDERS, DICED POTATOES, DICED ONION, SLICED CARROTS, PEAS, SLICED MUSHROOMS, WHITE WINE, SPINACH, LOW SODIUM CHICKEN GRAVY MIX (FOOD STARCH – MODIFIED, RICE FLOUR, WHEY, HYDROLYZED SOY PROTEIN, RENDERED CHICKEN FAT, MALTODEXTRIN, CORN SYRUP SOLIDS, SUGAR, ONION POWDER, CONTAINS 2% OR LESS OF THE FOLLOWING: COCONUT OIL, XANTHAN GUM, DEHYDRATED CHICKEN BROTH, DISODIUM INOSINATE, DISODIUM GUANYLATE, SODIUM CASEINATE, MONO & DIGLYCERIDES, ARTIFICIAL COLOR (YELLOW 5 AND 6), SILICON DIOXIDE (AS AN ANTI-CAKING AGENT)), QUINOA, LOW SODIUM CHICKEN BASE (ROASTED CHICKEN,SUGAR,TAPIOCA DEXTRIN,CHICKEN FAT, HYDROLYZED SOY PROTEIN, POTASSIUM CHLORIDE, ONION POWDER, AUTOLYZED YEAST EXTRACT, MELODEXTRIN, SALT, NATUAL FLAVORS, DISODIUM INOSINATE, DISODIUM GUANYLATE, GARLIC POWDER, TURMERIC, (COLOR), GELATIN, LACTIC ACID, CALCIUM LACTATE, CORN SYRUP SOLIDS), GARLIC POWDER, DRIED THYME, BLACK PEPPER, DRIED PARSLEY), GREEN PEAS, GARBANZO BEANS.