July 13, 2015

Garlic-basil linguine with chicken and sun-dried tomatoes

backpacking recipe

some of the ingredients used in the recipe

backpacking recipe

final weight: 4.6 ounces

backpacking recipe

ready to pack!

An Italian-style pasta dish is enhanced with sun-dried tomatoes and pine nuts. Good enough to eat at home!

This is an easy to put together meal using dehydrated and freeze-dried ingredients. I dehydrated the mushrooms and leeks at home, but it’s pretty easy to find them in most grocery stores. I bought several of these ingredients at Trader Joe’s. Any type of pasta can be used, but it needs to have a cooking time of less than 5 minutes.

digital kitchen scale is helpful for measuring ingredients and the final meal weight.


2 oz. Garlic Basil Linguine (Trader Joe’s)
1/4 cup freeze-dried chicken (Mountain House)
1/4 cup dehydrated mushrooms
1/4 cup dehydrated leeks or onions
2 TBS sun-dried tomato slivers
1/2 tsp instant vegetarian chicken base (VegCuisine vegetarian chicken flavor)
1 TBS pine nuts
2 TBS powdered parmesan cheese
1 TBS olive oil
10 oz. water


If you want more vegetables in the meal, add 1/4 cup freeze-dried peas, carrots, corn and tomatoes (Just Veggies).


Place parmesan cheese and sun-dried tomatoes in two small plastic bags, and the rest of the dry ingredients in a quart size Ziploc freezer bag. Pour the olive oil in small vial (I use Nalgene 1 oz bottle).


Add water to backpacking stove pan and bring to a boil. Break the pasta into smaller pieces and add to the boiling water. Stir and cook for a couple of minutes. Add the rest of the ingredients, saving the olive oil and cheese to add after it is done. Stir and cook for several minutes, then turn off the heat, add the cheese and olive oil, and let sit for about 5 minutes until done.


Add boiling water to the Ziploc bag (must be a freezer bag, not regular), seal and let sit for 10-15 minutes. Squish the food around in the bag a couple of times to distribute the liquid if needed. Add the cheese and olive oil.


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