Tuesday, May 21, 2013

Sun-Dried Tomato Pasta

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

Resealable bag:
1 teaspoon salt for pasta

Resealable bag:
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. 

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