Dutch Oven Chicken Pasta With Herbs
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. Cover and move about ¼ of the coals from the bottom of the dutch oven to the top, and simmer for 15 minutes.
  4. In a separate pot, cook the pasta according to package directions. Drain and add to the chicken mixture.
  5. Add the Parmesan cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix. Toss to coat and serve immediately.
Recipe by 50 Campfires at https://50campfires.com/dutch-oven-chicken-pasta-herbs/