Creamy Rosa Chicken Pasta

Serves: 5
Total Calories: 245


8 ounces small shaped pasta
1 cup freeze dried chicken
1/2 cup diced sun-dried tomato
1/4 cup freeze dried bell pepper
1/4 cup freeze dried celery
1 tablespoon diced dried onion
1 tablespoon diced dried spinach
1/3 cup powdered milk
(1.3-ounce) packet Knorr Parma Rosa sauce mix
1 tablespoon olive oil (1 packet)
4 tablespoons shelf stable Parmesan cheese
4 cups water


1. Pack pasta, chicken and vegetables in quart zip lock bag.

2. Place milk and sauce mix into snack size bag; tuck in the cheese and the oil packets.

1. Boil water; add pasta bag and return to boil.

2. Lower heat to simmer and cook until desired doneness.

3. Remove from heat and stir in oil and dry sauce mix.

4. Stir well; let meld 1-2 minutes then stir in cheese.

Note: You may substitute 1-7 oz canned chicken.

Fun Fact: Toque is a Canadian word for a knit stocking cap.

Nutritional Facts:

Serves: 5
Total Calories: 245
Calories from Fat: 55

This Creamy Rosa Chicken Pasta recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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