Chicken Bolognese over Linguine

Prep Time 45-50 min. | Medium
Thaw in refrigerator.

1. In a medium saute pan over med. high heat, add seasoned chicken, stir to break up and cook until no longer pink (internal temp. 165°F).
2. Add veggies and sauce bag, 1/2 tsp. of kosher salt, and desired amount of red pepper flakes. Bring mixture to boil, reduce heat to med. low, cover and simmer 35-45 min., stirring occasionally.
3. Meanwhile, bring large covered pot of water to boil, add linguine and boil 9-11 min. until desired tenderness, drain and place in serving bowl. 4.Pour chicken and sauce over linguine, remove bay leaf, and top with cheese mixture.

Prep Time 45-50 min. | Large
Thaw in refrigerator.

1. In a medium saute pan over med. high heat, add seasoned chicken, stir to break up and cook until no longer pink (internal temp. 165°F).
2. Add veggies and sauce bag, 1 tsp. of kosher salt, and desired amount of red pepper flakes. Bring mixture to boil, reduce heat to med. low, cover and simmer 35-45 min., stirring occasionally.
3. Meanwhile, bring large covered pot of water to boil, add linguine and boil 9-11 min. until desired tenderness, drain and place in serving bowl. 4.Pour chicken and sauce over linguine, remove bay leaves, and top with cheese mixture.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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