4 or 5 ounces canned, dehydrated, or pouch chicken
3 large sun-dried tomatoes
1 cup dried mushrooms
2 ounces olive oil
1 large clove garlic
2 tablespoons herbes de Provence
1 tablespoon Parmesan cheese (use one of the packets from your last pizza delivery)
At home:Â Place herbs, tomatoes, chicken, mushrooms, and cheese in separate zip-top bags. Place olive oil in a small plastic bottle. Pack this with garlic and pasta in another zip-top bag. Â In camp: Â One hour to 30 minutes before eating, bring water to a boil. If you’re using dehydrated chicken, let it sit, covered, in the hot water for the full hour to rehydrate. If not, let the tomatoes and mushrooms rehydrate for 20-30 minutes in hot water. When ready to really start cooking, boil pasta in water for 4 minutes, then drain and remove from pot. Finely dice garlic, then heat in the pot with olive oil, drained tomatoes, and drained mushrooms until garlic is lightly toasted. Add chicken to the pot and stir until well-mixed. Top with herbs and Parmesan.