Parmesan Pasta Dinner with Garlic Bread

Chicken Parm Pasta Dinner
Sweet Grass Chicken Breast- AP Flour, Egg wash (Eggs, Water), Herb Breadcrumbs (Panko Breadcrumbs (Wheat Flour, Dextrose, Yeast, Salt.), Parmesan (Contains Milk), garlic powder, onion powder, basil, Italian seasoning, kosher salt, white pepper) Fresh Tomato Pan Sauce- cherry tomatoes, white wine, organic extra virgin olive oil, garlic, onion, basil, Italian seasoning, kosher salt, black pepper), Side-Mozzarella and parmesan (Pasteurized Milk, Vinegar, Enzymes, Salt), Ohio City Pasta- Semolina and/or Duram Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg, Water, Salt

Bread
Enriched Wheat Flour (Wheat, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Contains 2% or Less of: Salt, Yeast. Butter (milk), garlic, parsley, Italian seasoning, parmesan cheese (Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch and Corn Starch (to Prevent Caking).


-OR-

Tofu Parm Pasta Dinner 
Cleveland Tofu- (water, soybeans, calcium sulfate, glucono delta lactone), AP Flour, Egg wash (Eggs, Water), Herb Breadcrumbs (Panko Breadcrumbs (Wheat Flour, Dextrose, Yeast, Salt.), Parmesan, garlic powder, onion powder, basil, Italian seasoning, kosher salt, white pepper) Fresh Tomato Pan Sauce- cherry tomatoes, white wine, organic extra virgin olive oil, garlic, onion, basil, Italian seasoning, kosher salt, black pepper), Side-Mozzarella and parmesan (Pasteurized Milk, Vinegar, Enzymes, Salt), Ohio City Pasta- Semolina and/or Duram Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg, Water, Salt

Bread
Enriched Wheat Flour (Wheat, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Contains 2% or Less of: Salt, Yeast. Butter (milk), garlic, parsley, Italian seasoning, parmesan cheese (Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch and Corn Starch (to Prevent Caking).


-OR-

Eggplant Parm Pasta Dinner
Eggplant- AP Flour, Egg wash (Eggs, Water), Herb Breadcrumbs (Panko Breadcrumbs (Wheat Flour, Dextrose, Yeast, Salt.), Parmesan, garlic powder, onion powder, basil, Italian seasoning, kosher salt, white pepper) Fresh Tomato Pan Sauce- cherry tomatoes, white wine, organic extra virgin olive oil, garlic, onion, basil, Italian seasoning, kosher salt, black pepper), Side-Mozzarella and parmesan (Pasteurized Milk, Vinegar, Enzymes, Salt), Ohio City Pasta- Semolina and/or Duram Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg, Water, Salt

Heating Instructions:
Place main "protein" on a lined baking sheet and into a preheated oven at 400 degrees for 5-12 minutes, making sure that it reaches above 165 degrees. While the protein is cooking bring 2-3 quarts of water to boil with a tablespoon of kosher salt ,once the water is at a rolling boil place the pasta into it. Stir immediately making sure to pasta doesn't stick together, and cook for 3-5 minutes or until the pasta is the texture that you like. Drain the noodles and toss is the sauce. You can either heat the sauce in a saucepan or the microwave. Just ensure the sauce is hot before tossing the noodles into it. Plate with the pasta first, then protein and finish with cheese on top.

Place the foil wrapped garlic bread (minus the plastic wrap), into the oven at 400 degrees for 15-20 minutes, or until the butter and cheese are melted and hot.

Allergens: Milk, Wheat, Eggs

ORDERS CLOSE MIDNIGHT ON SATURDAY - No Adjustments Afterwards!

KEEP REFRIGERATED

Soy-Free, Nut-Free