One Pot Method pasta, quick to make and light to carry in your pack. Full of chicken and meat, it will fill and fuel you for dinner.
We first made this recipe in the summer of 2009, at Summerland backcountry camp, on the Wonderland Trail in Mount Rainier National Park.
Creamy Rosa Chicken Pasta
In a sandwich zip top bag:
- 8-ounces small pasta shapes (less than 7 min. cooking time)
- 1 cup freeze-dried diced chicken
- 1⁄2 cup diced sun-dried or freeze-dried tomatoes
- 1⁄4 cup freeze-dried bell pepper
- 1⁄4 cup freeze-dried celery
- 1 Tbsp diced dried onion
- 1 Tbsp diced dried or freeze-dried spinach
In a snack size zip top bag:
- 1⁄3 cup dry milk
- 1 packet Knorr parma rosa sauce mix (1.3 ounce)
Also Take:
- 1 Tbsp olive oil or 1 packet
- 4 packets or 2 Tbsp shelf stable parmesan cheese
Instructions:
In a 2 Liter pot bring 4 cups water to a boil. Add in the pasta bag and bring back to a boil. Lower the heat on your stove to a simmer and cook for time on pasta package or until the pasta is done, stirring often.
Take off the stove and stir in the oil, then the dry sauce mix. Stir well and let meld for a minute or two, then stir in the cheese.
Serves 2.
Notes:
If you cannot find the Knorr parma rosa sauce, use any similar dried pasta sauce packet. Any creamy dry mix will taste good.
Barilla pasta is often 7 minutes or less, and they offer many shapes to choose from.
Where this recipe was first created.