Do you love carb dinners in fall? Stick to the ribs, keep you warm in your sleeping bag? This chicken piccata pasta recipe is the one for you! It’s a simple dish, add Parmesan cheese if you want more depth to the sauce.
Chicken Piccata Pasta
Pack ingredients in a quart freezer bag:
In a snack-size zip-top bag:
- 2 Tbsp butter powder
- ¼ tsp or 1 packet True Lemon
In a snack-size zip-top bag:
- 2 Tbsp fresh capers*
FBC Method:
Place the freezer bag in an FBC Cozy or similar. Add 1¼ cups boiled water. Seal and rehydrate for 15 minutes. Drain any remaining water and put it into a mug. Add the capers and the butter powder to the pasta, adding back water as needed to make a sauce.
One Pot Method:
Bring 1¼ cups water to a boil. Add the pasta and chicken. Cover and insulate, and let sit for 15 minutes. Drain any remaining water into a mug. Add the capers and the butter powder to the pasta, adding back water as needed to make a sauce.
Notes:
Capers can be dehydrated easily. Drain and place on trays, and dehydrate at 135° until dry. They usually only take a few hours to dry.
To carry fresh, measure out from their jar, and place in a zip-top bag. They are preserved (pickled) in brine, which is fine to bring for a few days. In camp, drain any brine off and use.
If using dehydrated capers, add them to the pasta and chicken so they can rehydrate.
See the link on the pasta on how to dehydrate and freeze-dry pasta.
Serves 1.
~Sarah