This recipe is a great food storage recipe. You can store all the ingredients you need in your food storage.
The recipe uses the Meals in a Bag strategy. I got the original recipe from the book, "Gluten Free Food Storage, It's in the Bag," which I would recommend! I adapted this recipe a little. All of the ingredients you need for the meal is in the bag, with the recipe with it! When I make this recipe I like to use about 7 frozen chicken tenders that I thaw and cook in the saucepan first, (with some salt & pepper of course) instead of the canned chicken. If I'm in a huge rush, or I'm having one of my kids make it, then I'll use the canned chicken breast.
8 cups water
16 oz GF pasta
1 (14.5 oz) can Italian diced tomatoes
1 (12 oz) can evaporated milk
1 (13 oz) can chicken meat, including broth, or 1 pint home-canned chicken breast
1 teaspoon salt for pasta
1 chicken bouillon cube
1 1/2 tablespoons dried basil
1/2 teaspoon garlic powder
In a large pot, bring 8 cups water to boil. Add pasta and salt to boiling water and stir gently. Return to boil and cook 14-15 minutes or according to desired pasta tenderness. Remove from heat and drain. In a medium sauce pan, combine remaining ingredients. Cook over medium heat for 5 minutes. Gently toss pasta with tomato sauce until pasta is thoroughly coated.