Chicken Basil Pesto Rigatoni

Basil Pesto Rigatoni — Test Batch

A Taste of Italy, Elevated for the Wild.

Test Recipe Pricing: This is a pilot batch offered at a lower price point ($12.99) because your feedback is critical. If it earns a permanent spot on the menu, the MSRP will be $14.99. Please leave a review or scan the pouch QR to tell us what to tweak.

What it is: Creamy, basil-forward pasta featuring tender chicken breast, rigatoni, and Rao’s Basil Pesto—finished with a butter/olive-oil emulsion. No cheese, no garlic, no sun-dried tomatoes. Built for real flavor and real miles.

• Format: Single-serve pouch (4 oz dry)
• Veteran Owned • Small Batch • Made in Kentucky

Highlights

• Calories: ~640 per pouch
• Protein: ~48 g
• Total Fat: ~30 g (Sat. 8 g)
• Carbs: ~36 g (Fiber 2 g, Sugars 2 g)
• Energy Density: ~160 cal/oz (dry)

Preparation (Rehydration)

1. Remove oxygen absorber.
2. Add 8–9 oz boiling water.
3. Stir well, reseal, and let sit 8–10 minutes.
4. Stir again and enjoy. (Add 1–2 oz more water for a creamier finish or at elevation.)

Ingredients

Chicken breast, rigatoni pasta (wheat), Rao’s basil pesto (basil, oil, cheese/enzymes, nuts), unsalted butter, olive oil, low-sodium chicken broth, coarse salt, black pepper.

Allergens: Milk, Wheat, Tree Nuts (from pesto).

Serving & Storage

• Net Weight: 4 oz dry (single serving)
• Shelf Life: Best within 18–24 months in a cool, dry place.
• Packaging: 5-mil stand-up mylar with oxygen absorber.

Why “Test Batch” Pricing?

We’re dialing in the final texture and salt balance for freeze-dry performance. Your field feedback (water amount, mouthfeel, flavor intensity) directly sets the final spec. If it makes the cut, retail moves to $14.99; early supporters get bragging rights.

Crafted in small batches. Batch/lot on back label for full traceability.