Hiking Dinner Recipe: Chicken Pesto Pasta
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
Ziplock 1:
- 2.5 Tbsp milk powder
- 1.5 Tbsp pine nuts
- 1.5 Tbsp dried basil
- 1/4 Tbsp long life parmesan cheese
- 1/4 tsp dried onion flakes
- 1/4 tsp dried garlic powder
- 1/4 tsp chilli flakes
- 1 chicken stock cube
Ziplock 2:
- 125g pasta
- 12g dried mushrooms
Other:
- 20g capsicum strips
- Freeze dried chicken dices (optional)
- Cheese to top (optional)
Method
Before hiking:
- Place all ingredients in their corresponding bags. Keep the capsicum, chicken dices 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:
- Boil 300ml of water and add it to the freeze dried chicken dices in a separate container. Let it rehydrate for 15mins.
- Place Ziplock 2 in the pot with 700ml water and bring to the boil.
- Boil until pasta is cooked (10-12mins).
- Drain 90% of the water from the pasta.
- Stir through Ziplock 1, roasted capsicum and chicken.
- 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.
Chicken stock cube: Can be replaced with vegetable stock cube if desired.
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!
