Not many people think of making a pasta dinner at their campsite. They mostly just survive off of hot dogs and potato chips. But if you go camping enough or just enjoy a true meal, plain hot dogs get old real quick. One of my families favorite pasta dishes, especially while camping is this dutch oven chicken pasta with herbs. They love the taste, I love how easy it is to make!
Recently I have really gotten in to cooking with my dutch oven. Everything from breakfast to dinner. It does take a few attempts to figure out how the temperature works for dutch ovens and how to keep it a pretty constant temperature. For most recipes I get the dutch oven off the ground with small stand and put about 8-10 coals underneath, I then line the top with about 14-20 coals.
If you are a planner, like me, you also enjoy having things prepared ahead of time for camping trips. I enjoy meals that I can do some prep before I even leave home to make it much easier at the campsite. For this recipe, I will usually cook the pasta before I leave and put it in a container in the cooler. I then add it to my chicken at the end and let it heat through. If certain spices are going in at the same time, I will have those pre-measured and in the same bag, making it easy to just pour and go.
I was super happy to find this recipe over at Dutch Madness. It is a nice hearty meal while camping and is a great way to end a long day outdoors!
- 1-2 tsp. salt free seasoning blend
- 1 tsp. poultry seasoning
- 1 lb. boneless skinless chicken breasts, cut into chunks
- 2 Tbs. vegetable oil
- 4 Tbs. butter, divided
- ⅔ cup water
- 2 Tbs. teriyaki sauce
- 2 Tbs. onion soup mix
- 1 envelope savory herb and garlic soup mix, divided
- 8 ounces of your favorite pasta
- 2 Tbs. Parmesan cheese, fresh
- 1 Tbs. Worcestershire sauce
- Use a non-stick cooking spray to coat the Dutch Oven. You can also line with tin foil and spray. Combine the seasoning blend and poultry seasoning, sprinkle over the chicken.
- Saute the chicken in oil and 2 Tbs. butter over a full spread of coals until juices run clear. Add the water, teriyaki sauce, onion soup mix and 2 Tbs. herb and garlic soup mix. Bring to a boil.
- Cover and move about ¼ of the coals from the bottom of the dutch oven to the top, and simmer for 15 minutes.
- In a separate pot, cook the pasta according to package directions. Drain and add to the chicken mixture.
- Add the Parmesan cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix. Toss to coat and serve immediately.