Chicken Broccoli Alfredo Sauce

Nutrition Facts

Serving Size 1 OZ
Calories 52
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 3.9g
6%
Sat. Fat 2.2g
- - -%
Trans Fat 0.1g
Cholesterol 14.9mg
- - -%
Sodium 91.1mg
4%
Tot. Carb. 2g
1%
Dietary Fiber 0.2g
1%
Sugars 0.5g
   Includes 0g Added Sugars
0%
Protein 2.3g
Vitamin D - 0.2mcg - 0%
Calcium - 31.7mg - 3%
Iron - 0.1mg - 1%
Potassium - 28mg - 1%
INGREDIENTS: Alfredo Sauce (WHOLE MILK (milk, vitamin D3 ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), PARMESAN CHEESE (domestic parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk. ), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), GARLIC PEELED, LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), CHICKEN BREAST (halal certified chicken breast, water, canola oil, seasoning (salt, sugar, onion powder, spices, garlic powder, paprika), seasoning (vegetables (carrot, celery, onion), yeast extract, salt, cane sugar, dried potato, natural flavor, onion powder, spice extractive (oleoresin black pepper, oleoresin celery)), black pepper Manufactured in a plant that processes fish, crustacean, egg, milk, tree nut, soybean, wheat, gluten, molluscan shellfish, mustard, celery, sesame, so2 and sulfite), Steamed Fresh Broccoli (BROCCOLI FLOWERETTES)
ALLERGENS: Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Wheat, Soybeans, Gluten, Sesame
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.