A favorite recipe of mine for hiking is Herbed Pasta de Provence, an herb and cheese tossed pasta designed for the mushroom lovers. I worked on the recipe that has been a Trailcooking staple, to make it a bigger serving, for two people. This recipe is very easy to adapt to make for a family while RV’ing as well, not just for hiking and backpacking. It’s also great for lunch at home and just as much for long term storage, for prepping.
Warm, rustic and studded with mushrooms and tomatoes – and chicken to fuel you. And if you like, make it with whole wheat or gluten-free pasta, just note your cooking time indicated on the package. And enjoy the carby deliciousness.
- 8-ounces angel hair pasta
- 7-ounce pouch or 9 to 11-ounce can chicken breast, with pop top if for on the move eating
- ¼ cup diced sun-dried tomatoes
- 2 cups thinly sliced dried mushrooms
- ½ tsp diced dried garlic
- 2 Tbsp herbs de provence*
- ¼ cup shelf stable parmesan cheese (green can/Kraft)
- 2 Tbsp olive oil/avocado or 2 packets
Directions:
Break the pasta in half and stash in a zip top bag. In a second zip top bag, pack the tomatoes and mushrooms. Crush the herbs, then pack in a snack size zip top bag with the cheese and garlic. Stash the chicken pouch/can and oil packets with it. For long-term storage, put bags in a mason jar and seal.
To cook:
Add the tomatoes and mushrooms to a large saucepan, along with 6 cups water. If at high altitude let soak for 10 to 15 minutes, otherwise put the pot on a high flame and bring to a boil. Add in the pasta and gently boil for time on pasta package.
Drain off the remaining water, leaving behind a Tablespoon or two of pasta water. Add in the chicken, with any broth, oil, toss and then add in the seasoning bag.
Let sit for a minute or two to meld and then enjoy!
