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). I used Thrive Life mushrooms for this recipe (and used all Thrive for the dried items). I ran the price and ½ cup freeze-dried mushrooms is about $1.70 where as a small bag of air-dried mushrooms can be as much as $7 for the same amount. (This is an example of how pricey they are – and they come from China.) Thrive Life products are freeze-dried in Utah, and last for a very, very long time sealed (up to 25 years).
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 onions
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
- 2 packets or 2 Tbsp olive oil
In a snack bag:
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, bring to a boil. Add in the pasta bag, bring back to a boil, lower flame on stove and cook for time on pasta package, lowering flame as needed to maintain a simmer. In the last minute add in 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.
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