In this video, we prepare dinner using a Whisperlite Stove at the Narrows during our one week stay at Bon Echo Provincial Park.
Dehydrated Rustic Spaghetti is one of our favourite meals to eat at home and this was the first time we had it after dehydrating it for camping trips. It’s a simple recipe with delicious results and the meal ended up being almost as good rehydrated. As you could see, Chloe the Foxhound really enjoyed it too!
First we had to make the spaghetti at home. Here’s the recipe for you to make it yourself:
Ingredients:
- 1 package of spaghetti
- 2 tablespoons of olive oil
- 2 boneless, skinless chicken breasts (slice thinly)
- 1/2 onion (slice thinly)
- 2 tablespoons of minced garlic
- 8 ounces cremini mushrooms
- 1 red pepper (cut into strips)
- 1/2 teaspoon salt and pepper
- pinch of red chili flakes
- 1/2 cup chicken broth (or 1/4 cup chicken broth & 1/4 cup white wine)
- 1 cup grated parmesan
- fresh or dried basil
Directions:
Cook the spaghetti following the instructions on the package but make sure you cook it al dente since there is a bit more cooking to be done with it.
In a skillet, heat olive oil over medium-high heat and cook the chicken until it is browned. We also like to use rotisserie chicken if we are in a hurry. Remove the chicken from the pan, add the onion and garlic and cook until the onion is translucent. Add basil, mushrooms, red pepper, salt, pepper and red chili flakes. Cook until the vegetables are tender. Add chicken back to skillet, add broth (and wine) and reduce sauce until thickened. Add the parmesan at the end either to the entire dish, or to individual dishes.
After we cooked the spaghetti we then dehydrated in using an actual dehydrator.
This is an excellent recipe that doesn’t use spaghetti sauce but has a lot of flavour. Make it your own by adding different meat and vegetables, or even keeping it vegetarian.
