Chicken Pesto Pasta
Vegetarian and gluten free options available.
A delicious basil and parmesan flavoured pasta that is quick and easy to prepare. Made using ingredients that can be found in supermarkets, this classic pasta dish is one of our go to hiking meals.
Ingredients
Serves 1
Pasta Mix:
- 125g pasta
- 12g dried mushrooms
Other:
- 1 Tbsp pine nuts
- 2 Tbsp pesto sauce
- 20g freeze-dried broccoli
- Freeze dried chicken (optional)
- Cheese to top (optional)
Method
Before hiking:
- Place Pasta Mix ingredients a zip lock. Keep the pine nuts, pesto sauce, capsicum, chicken and cheese in separate bags. These can be kept in zip locks or containers (make sure containers are oil-tight as otherwise they might leak).
When hiking:
- Place Pasta Mix in the pot with the chicken and 700ml water. Bring to the boil.
- Once pasta is cooked (10-12mins), add the freeze dried broccoli before draining 90% of the water from the pasta.
- Stir through the pesto sauce and pine nuts.
- Heat for a further 2-4mins until warm.
- Top with cheese and enjoy!
Notes
Freeze-dried chicken: I like to use Backcountry Cuisine freeze-dried chicken dices.
Long life parmesan cheese: I like to use Kraft Cheese Parmesan in place of fresh parmesan as it has a longer shelf life. If you choose to use fresh parmesan, double the quantity as it has a milder flavour.
Gluten free option: This recipe should be gluten free if you opt for gluten free pasta. However, I recommend that you check each ingredient to ensure they do not have any surprises!
