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Nutrition Report

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PESTO CHICKEN

Nutrition Facts

Serving Size 1 EACH

Calories 492

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 26.2g 66% Tot. Carb. 28.9g 22%
Sat. Fat 13.9g 51% Dietary Fiber 1.4g 4%
Trans Fat 0.6g   Sugars 1.2g  
Cholesterol 133.7mg   Protein 33.5g  
Sodium 869.4mg 67%    
  • Protein   60%
  • Fat   66%
  • Carbohydrates   22%
  • Calcium   14%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   20%
  • Total Sugars   1%
  • Dietary Fiber   4%
  • Iron   12%
  • Saturated Fat   51%
  • Sodium   67%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  ALFREDO SAUCE (MILK LIGHT CREAM 1/2 GAL, GRATED PARMESAN, BUTTER PRINT SOLIDS 36/1lb, FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), KOSHER SALT, WHITE GROUND PEPPER), CHICKEN CUTLET 4oz OFF/SK FRSH, SEASONED FLOUR (FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), SALT, WHITE GROUND PEPPER), VEG PEPPERS DICED RED MED (DICED RED PEPPERS, WATER, SALT, CITRIC ACID, CALCIUM CHLORIDE), OIL WESSON CANOLA 4/1GAL

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

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