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Chicken tortelloni made with chicken thigh, ricotta & whole milk mozzarella. Non-GMO: SGS verified Buitoni USA process for manufacturing this product with no GMO ingredients sgs.com/no-gmo. Dal 1827. Ready in 3 minutes. No preservatives. Inspected for wholesomeness by U.S. Department of Agriculture. Buitoni.com. Find more inspiration at buitoni.com. Comments or questions? 1-800-727-0050. Founded in Italy. Founded in Italy in 1827, proudly produced in the USA since 1941.
Nutrition Facts | |||||
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Amount per serving Calories290
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% Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |||||
Total Fat of 7 Grams daily value 9 percentincludes Saturated Fat of 3 Grams daily value15percent, includes Trans Fat of 0 Grams
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Cholesterol 55mg18%Cholesterol 55 Milligrams daily value18percent, | |||||
Sodium 600mg26%Sodium 600 Milligrams daily value26percent, | |||||
Total Carbohydrate of 42 Grams daily value 15 percentincludes Dietary Fiber of 2 Grams daily value7percent, includes Total Sugars of 0 Grams includes 0 Grams of Added Sugars and daily value of 0percent
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Protein 13gProtein 13 Grams | |||||
Vitamin D 0.3mcgVitamin D 0.3 Micrograms Daily Value 2% | |||||
Calcium 110mgCalcium 110 Milligrams Daily Value 8% | |||||
Iron 1mgIron 1 Milligrams Daily Value 6% | |||||
Potassium 110mgPotassium 110 Milligrams Daily Value 2% | |||||
* The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: wheat, milk, egg.
Cook thoroughly. Cooking Instructions: 1. Open package and add pasta to 3 quarts boiling water. 2. Reduce heat and boil gently for 3 minutes or longer for a softer bite. Stir frequently. 3. Drain water and serve with Buitoni sauce. May be frozen up to one month. If frozen, cook using instructions above. Ensure product reaches internal temperature of 165 degrees F. Keep refrigerated.
Buitoni USA LLC
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