A favorite recipe of mine for hiking is Herbed Pasta de Provence, an herb and cheese tossed pasta designed for the mushroom lovers. I worked on this recipe, that has been a Trailcooking staple, to make it a bigger serving, for two people. This recipe is very easy to adapt to make for a family while RV’ing as well, not just for hiking and backpacking. It’s also great for lunch at home or on the road.
Warm, rustic and studded with mushrooms and tomatoes – and chicken to fuel you. And if you like, make it with whole wheat or gluten-free pasta, just note your cooking time from the package. And enjoy the carby deliciousness.
This recipe dates back to 210 when I originally made it, a few of the older photos are included at the bottom.
- 8-ounces angel hair pasta
- 7-ounce pouch or 9 to 11-ounce can chicken breast, with pop top*
- ¼ cup diced sun-dried tomatoes
- 2 cups thinly sliced dried mushrooms
- ½ tsp diced dried garlic
- 2 Tbsp herbs de provence*
- ¼ cup shelf stable parmesan cheese
- 2 Tbsp extra virgin olive oil/avocado or 2 packets
At home:
Break the pasta in half and stash in a zip top bag. In a second zip top bag, pack the tomatoes and mushrooms. Crush the herbs, then pack in a snack size zip top bag with the cheese and garlic. Stash the chicken pouch/can and oil packets with it.
In camp:
Add the tomatoes and mushrooms to a 2 Liter pot along with 6 cups water. If at high altitude let soak for 10 to 15 minutes, otherwise put the pot on a high flame and bring to a boil. Add in the pasta and gently boil for time on pasta package.
Drain off the remaining water, leaving behind a Tablespoon or two of pasta water. Add in the chicken, with any broth, oil, toss and then add in the seasoning bag.
Let sit for a minute or two to meld and then enjoy!
