This was a trial run for a recipe idea/concept that popped into my head last night as I packed for a trip. I made lunch for my taste testers (Ford and Jared - posts as rooinater here - while being lazy in the meadows of Summerland at Mt. Rainier NP.
Taste tester in action:
And the recipe?
Creamy Rosa Chicken Pasta
Prep Time 15 minutes
Creamy chicken and tomato pasta.
* 8 oz small pasta shapes (less than 7 min. cooking time)
* 1 c freeze-dried chicken
* 1⁄2 c diced sun-dried tomatoes
* 1⁄4 c freeze dried bell pepper
* 1⁄4 c freeze dried celery
* 1 T diced dried onion
* 1 T diced dried spinach
* 1⁄3 c dry milk
* 1 pkt knorr parma rosa sauce mix (1.3 ounce)
* 1 T olive oil (1 packet)
* 4 pkt shelf stable parmesan cheese
* 4 c water
Pack the pasta, chicken and vegetables in a quart zip top bag. In a snack size zip top bag place the dry milk and Parma Rosa sauce mix. Tuck in the cheese and oil packets.
In a 2 Liter pot bring your water to a boil. Add in the pasta bag and bring back to a boil. Lower the heat on your stove to a gentle simmer and cook for time on pasta package or until the pasta is done.
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.
For more notes see here: