Description
A hearty one-pot pasta meal with vegetables, halal chicken, and bold flavors, perfect for camping. Ready in 30 minutes with minimal gear and no soggy textures even when stored.
Ingredients
2 cups penne pasta (high-altitude approved)
1 cup halal chicken thighs (cut into bite-sized pieces)
1/2 cup olive oil
1 cup sun-dried tomatoes
1/4 cup extra virgin olive oil
1 onion (chopped)
3 cloves garlic (minced)
1 cup carrot (chopped)
1 cup zucchini (chopped)
1 cup bell pepper (chopped)
1 cup cherry tomatoes
1 cup vegetable broth (or non-alcoholic vermouth/broth substitute)
1 cup fresh basil (or 1 tbsp dried rosemary/oregano)
1/2 cup all-purpose flour (for starching oil)
1 cup grated Parmesan (or nutritional yeast for vegan)
Salt and pepper to taste
Instructions
Boil water in pot while prepping ingredients
Chop vegetables into 1/2-inch pieces
Add olive oil to pot on medium heat
Sauté garlic until fragrant (30 seconds max)
Add root vegetables first (carrots, onions) and sauté 2 minutes
Introduce zucchini, bell pepper, and cherry tomatoes
Stir in sun-dried tomatoes, herbs, and cooked chicken
Pour in vegetable broth and bring to simmer
Add pasta and cook 10 minutes, stirring occasionally
Stir in Parmesan and flour to thicken sauce
Cook 2-3 minutes until pasta is al dente
Notes
Use spiral pasta for visual appeal
Pre-soak lentils for 6+ hours if substituting for pasta
Store cooked meal in insulated food vessels
Replace chicken with pre-cooked lentils for vegetarian/vegan
Add frozen peas or corn during final 2 minutes for extra vegetables
- Prep Time: 10
- Cook Time: 20
- Category: Trending
- Method: One-Pot Cooking
- Cuisine: Adventurer-Style
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg
