Lemon Garlic Sauce (water, Coconut Milk [coconut Cream, Water], Chicken Fat, Clarified Butter [milk], Chicken Stock [chicken Stock, Salt], Chablis Wine, Roasted Garlic, Tapioca Starch, Lemon Juice Concentrate, Yeast Extract, Dehydrated Garlic, Coconut Sugar, Parsley, Xanthan Gum, Black Pepper, Cultured Onion [cultured Onion, Salt], Lemon Oil), Chicken In Chicken Broth Cooked Out As A Result Of The Sous-vide Process (boneless Skinless Chicken Breast, Water, Vinegar, Sea Salt, Yeast Extract, Citrus Extract, Cultured Onion Juice, Black Pepper), Cauliflower Pasta (water, Cauliflower Powder, Potato Starch, Tapioca Starch, Whole Egg, Egg White, Xanthan Gum, Salt, Glucono Delta-lactone, Konjac)

Stove top (preferred method for best results): 1. Get Ready: Heat skillet over high for 1 minute and add 1 tbsp of your preferred cooking oil. Break chicken strips apart by massaging chicken pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard. (broth is a result of the sous-vide cooking technique). 2. Heat Chicken: Add chicken to skillet. Separate chicken strips with tongs and heat for 1-2 minutes on each side until lightly browned. 3. Add Sauce: Reduce heat to medium-high, pour sauce into skillet, and simmer for 1-2 minutes, stirring chicken occasionally to coat with sauce. 4. Add pasta: add pasta and simmer for 1-2 minutes, stirring frequently to coat pasta with sauce (Cook dish to a minimum temperature of 165 degrees F.). Serve up and enjoy! Microwave: 1. Heat Chicken: Break chicken strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard. (Broth is a result of the sous-vide cooking technique.) add chicken to microwave-safe bowl. 2. Add Sauce & Pasta: Pour sauce over chicken. Add pasta, and mix all together. Cover with paper towel, and microwave on high for 2-3 minutes. Carefully remove from microwave, stir, and heat for 2-3 more minutes (Cook dish to a minimum temperature of 165 degrees F.). Enjoy! Caution: Bowl and contents will be hot.

Perishable. Keep refrigerated. Ok to freeze for 6 months. Defrost in fridge for 12 hours, then follow heating instructions. Eat within 3 days of defrost.