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July 13, 2015

Garlic-basil linguine with chicken and sun-dried tomatoes

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

INGREDIENTS

  • 2 ounces Garlic Basil Linguine
    (or any pasta that cooks in 5 minutes or less)
  • 1/4 cup freeze-dried chicken
  • 1/4 cup dehydrated mushrooms
  • 1/4 cup dehydrated green onions
  • 2 tablespoons sun-dried tomatoes, chopped
  • 1 tablespoon pine nuts
  • 1 tablespoon olive oil
  • 1/2 teaspoon cornstarch
  • 2 teaspoons dried parsley
  • 1/4 teaspoon salt
  • 2 tablespoons parmesan cheese
  • 10 ounces water

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

Sourcing the ingredients

freeze-dried chicken: I buy Mountain House freeze-dried chicken in a large #10 can and split it up amongst my recipes. I store the unused portion in a sealed plastic bag in the freezer so it will keep longer.

pasta: for better rehydrating, use a pasta that cooks in 5 minutes or less, or cook at home and dehydrate.

parmesan cheese: I get this at any grocery store. Dry parmesan cheese (sold in the green plastic jar) keeps better than shaved or shredded parmesan cheese.

sun-dried tomatoes: I like the Trader Joe’s brand because they are not packed in oil.

green onions & mushrooms: I get these at any grocery store and dehydrate them at home.

olive oil: I use a 1 ounce Nalgene vial to take oils and sauces on backpacking trips, but you can buy single serve packets of many condiments at minimus.biz.

 

AT HOME

  • Place parmesan cheese and sun-dried tomatoes in two small plastic bags, and the rest of the dry ingredients in a sealed plastic bag.
  • Pour the olive oil in small vial (I use Nalgene 1 oz bottle), or bring a single-serve packet of olive oil.
  • I use a FoodSaver vacuum sealer for storing all of my backpacking meals and keep them in the freezer until I’m ready to go on a trip.

AT CAMP

  • Add the water to your backpacking stove and bring it to full boil. You may need to add more water, but it’s better to start with less rather than too much.
  • Add all of the ingredients (except the parmesan cheese) and stir well.
  • Turn down the heat and simmer for a couple of minutes.
  • Cover with the stove lid and let sit for 10 minutes.
  • I often turn the stove back on to cook down remaining liquid, being careful to not burn the meal. The cornstarch will thicken the liquid and coat all of the ingredients.
  • Add the cheese after cooking. Otherwise, it tends to stick to the pan, making it difficult to clean.

ZIPLOCK BAG COOKING METHOD

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.

MAKES 1 MEDIUM SERVING

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