Michelina's® Chicken Alfredo Florentine 8 oz. Tray
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I went to the freezer aisle to get my frozen fettuccine ($2).
It had been a while since I’ve cracked open a frozen pasta box, so I made sure to read the directions carefully (vent lid, microwave, stir, microwave, let sit, stir again). I channeled my inner college student who doesn’t know anything and finally microwaved this thing:
￼After microwaving, then stirring the components separately, then microwaving again, I wound up with something like this:
￼Finally, I was ready to eat frozen fettuccine alfredo, just like I had done years ago. I don’t have roommates or a crappy job anymore, and those are all good things. The fact that I don’t exist on frozen pasta anymore is right up there too. It’s not that it’s bad, per se, it’s just that it can’t be good. Al dente from a microwave is probably impossible, or at least it didn’t happen here. The pasta was chewier than pasta should be, and the sauce was watery. After wondering about the watery sauce I checked the ingredient list. Water is listed before Parmesan cheese. Really guys? When I think of rich, creamy, decadent sauces, I don’t start with water. A (possibly fictional?) Italian grandmother on the box of this thing probably shouldn’t either.
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