Trail Cooking

Chicken Alfredo Pasta

Chicken Alfredo Pasta can be made either FBC (Freezer Bag Cooking) or One Pot Method, depending on how you like to roll in the backcountry. We used freeze-dried noodles we prepped for this recipe, cooked and dehydrated works fine as well. See here for a tutorial on both methods. Having said that, one pot is definitely the preferred method so that the sauce thickens to its potential.

Chicken Alfredo Pasta

Pack in a quart freeze bag or sandwich bag:

Also take:

  • 2 Tbsp shelf stable parmesan cheese (green can)

FBC Method:

Place freezer bag into an FBC Cozy. Add in 2½ cups boiled water, stirring well. Seal tightly and let sit for 15 minutes. Stir in parmesan cheese.

One Pot Method:

Add 2½ cups water to a pot, bring to a boil. Add in dry ingredients, stirring well. Lower flame on stove to maintain a gentle simmer for 2 to 3 minutes, stirring constantly. Take off the stove, put on lid and let sit for 10 minutes. Stir in parmesan cheese.

In cooler weather or at higher altitude, use a pot cozy to insulate.

Serves 1-2, depending on appetite. It makes a very large serving.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.