An easy to prep one pot pasta backpacking recipe, using freeze-dried mushrooms, onion, garlic, and chicken to lower the weight.
The flavor of this dish comes from the freeze-dried mushrooms (which don’t need the soaking of air-dried mushrooms that one buys in the grocery store, though they can be used instead – I have found they are far pricier. If you use air-dried mushrooms, you may wish to add them to the water before boiling to ensure they rehydrate).
This is a hearty carb and protein-filled dish, excellent for the cold evenings of spring.
Chicken and Mushroom One Pot Pasta
In a sandwich bag pack:
- 4 ounces small pasta shapes, such as bowtie
- ½ cup freeze-dried mushrooms
- 2 Tbsp dried diced onion
In a snack bag:
- ¼ cup shelf-stable Parmesan cheese (Kraft, for example)
- 1 Tbsp freeze-dried garlic or granulated garlic
- 1 Tbsp dried parsley
- 1/8 tsp fine sea salt
Also take:
- 2 packets or 2 Tbsp olive oil
In a snack bag:
- 1 cup freeze-dried chicken (or 7 ounce pouch chicken)
One Pot Method:
If using freeze-dried chicken, add ½ cup cool water to the chicken and set aside.
In a 2-liter pot, add 4 cups water and bring to a boil. Add the pasta bag and bring back to a boil. Lower the flame on the stove and cook for a time on the pasta package, lowering the flame as needed to maintain a simmer. In the last minute, add the rehydrated freeze-dried chicken.
Carefully drain off most of the remaining water (there won’t be a lot).
Add in the oil and flavor cheese packet. Stir well to combine.
If using pouch chicken, add in after you drain the pasta.
Serves 2.
~Sarah