Dinner with Open Nature chicken marsala meatballs white-meat chicken and parmesan meatballs in a creamy marsala wine sauce with mushrooms, chicken marsala meatballs
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
MARSALA SAUCE (WATER, COOKING WINE [WINE, SALT], CREAM, ONION, GARLIC, CHICKEN BASE [CHICKEN MEAT INCLUDING NATURAL CHICKEN JUICES, SALT, CHICKEN FAT, YEAST EXTRACT, POTATO FLOUR, NATURAL FLAVORS, ONION POWDER, CARROT FIBER], BUTTER [PASTEURIZED CREAM, SALT], PARSLEY, CORN STARCH, BLACK PEPPER), CHICKEN PARMESAN MEATBALL (CHICKEN BREAST, PANKO [UNBLEACHED WHEAT FLOUR, CANE SUGAR, YEAST, SALT], PARMESAN CHEESE [PASTEURIZED WHOLE MILK, CHEESE CULTURES, SALT, ENZYMES], SALT, SPICES, DICED MOZZARELLA CHEESE [PASTEURIZED WHOLE MILK, CHEESE CULTURES, SALT, ENZYMES], LIQUID EGGS, WATER, BASIL), MUSHROOMS.
Open Nature, frozen bacon, sausages & ribs, serving 227 g, package 16 oz/1 lbs/454 g. Ingredients as printed on the label.
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Cooks as chicken, meatballs, parmesan. Half of it left? Use up the chicken.