Egg Noodle Chicken

Egg Noodle Chicken

Serves 2              

 

Egg Noodle Packed

Ingredients:

  • 1lb Chicken Breast
  • ½ Onion
  • 16 oz Can Tomatoes
  • 8 oz Can Tomato Sauce
  • 1 tsp Salt
  • ¼ tsp Pepper
  • 1 tsp Dried Oregano and/or Basil
  • 1 cup Whole Wheat Egg Noodles, cooked then dehydrated 
  • 1/3 cup dehydrated mushroom

 

Directions

At Home

Prepare what I like to call the "special mix." Cook chicken breasts, let cool and pull/shred finely with fork. Cut onions into ¼ inch slices and sautee in skillet with minced garlic until tender but not brown. Combine canned tomatoes, tomato sauce, salt, pepper, oregano/basil  in skillet with sauteed onions and garlic. Add shredded chicken into the skillet. Simmer for another 15 minutes and let cool. 

Dehydrate 'special mix' by spreading it thinly on parchment paper. 

Pack the following in quart sized bag:

  • 1 cup of Special Mix (see above)
  • 1 cup Whole Wheat Egg Noodles, cooked then dehydrated 
  • 1/3 cup dehydrated mushroom

 

On the Trail

Egg Noodle Cooking

Combine all ingredients with 12 oz of water in pot and soak for 5 minutes. Use camp stove to bring to a boil, and continue cooking with the lid on for one minute. Remove pot from stove and wait ten minutes before eating (insulate pot if possible).

Enjoy!