Backpacker's Pantry - Fettuccine Alfredo with Chicken
One of the best classics that will please the whole bunch! Dive in and try this rich and creamy Alfredo sauce that envelopes freeze-dried Belgium pasta. That’s right, this is high quality pasta with real Romano and Parmesan cheeses to indulge all of your senses out on the trail. The chef at Backpackers Pantry added roasted red peppers that don’t just look pretty, but they add a delicious sweet note and blend perfectly with our all-natural white meat chicken. This top-rated meal comes in at 18 grams of protein per serving and is gourmet to the max. This rich entrée will be sure to fill you up, but not weigh you down. It’s lightweight and some of the best that freeze-dried can get. You just add 2 cups of boiling water to this meal and wait for 20 minutes and you’ve got the most convenient Fettuccine Alfredo with Chicken around. Loved by all ages. You can hide a pouch or two in your pantry for nights when you don’t feel like cooking or for an emergency situation.
Remove and discard enclosed oxygen absorber before beginning food preparation. Add 2 cups (480 mL) of boiling water. Stir well. Close and let sit for 15-20 minutes. Stir and serve. Rehydration time doubles every 5,000 feet of elevation gain. Our directions are set for 5,000 feet.
PASTA (DURUM SEMOLINA [ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN AND FOLIC ACID]), ALFREDO SAUCE (ROMANO CHEESE [MILK, SALT, CHEESE CULTURES, ENZYMES, WHEY, DISODIUM PHOSPHATE, LACTIC ACID], BUTTER SAUCE [MODIFIED CORN STARCH, SALT, WHEY SOLIDS, NONFAT DRY MILK, DEHYDRATED BUTTER, NATURAL BUTTER FLAVOR, SUGAR, XANTHAN GUM, LACTIC ACID, TURMERIC AND ANNATTO], PARMESAN CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, DISODIUM PHOSPHATE], GARLIC, BLACK PEPPER), FREEZE-DRIED COOKED CHICKEN, RED BELL PEPPERS.
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