Adjust the number of peppers to suit your own spice tolerance or preference, or do not remove the seeds of the peppers to increase their potency.
At Home:
| | Ingredients | Metric | Standard |
| | Thin Pasta (Spaghettini, Angel Hair) | 350 g | 12 oz |
| 4 | Boneless, Skinless Chicken Breasts | | |
| | Olive Oil | 30 ml | 2 Tbsp |
| 1 | Onion, minced | | |
| 4 | Cloves Garlic | | |
| | Mushrooms, thinly sliced | 350 g | 12 oz |
| | Tomato Sauce | 500 ml | 2 cups |
| 6 | Jalapeño Peppers, seeded & minced | | |
| | Grated Mozarella Cheese | 250 ml | 1 cup |
Instructions:
- Prepare pasta, drain and set aside.
- In a dutch oven, heat olive oil and sauté onion and garlic until brown.
- Add thinly sliced chicken breasts and continue to sauté until chicken is done (5 minutes).
- Add the tomato sauce, jalapeño peppers and salt and simmer for 20 minutes.
- Remove from heat and stir in cooked pasta and mozarella cheese.
- Spread over dehydrator trays (for dehydrator) or pammed cookie sheets (for oven drying), taking extra care to keep the mixture thin to speed up drying.
- Click here for more information on drying meals.
In Camp:
