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:
- 2 cups freeze-dried or dehydrated egg noodles
- ½ cup freeze-dried diced chicken breast
- ½ cup freeze-dried red bell pepper
- ¼ cup dry alfredo mix
- 1 Tbsp dried onion
- 1 tsp dried or freeze-dried garlic
- ¼ tsp dried basil
- 2 Tbsp shelf stable parmesan cheese (green can)
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.