On our last camping trip I tried out a new chicken and pasta recipe in the dutch oven. The kiddos approved and it was a really quick meal to prepare–which was important since we didn’t pull into our campsite until late in the afternoon!
- 1 box penne pasta (we cooked the pasta at home the day before we left)
- 4-5 boneless/skinless chicken breasts (we cut the chicken into bite size cubes at home)
- Olive oil
For the dry spice mix (I prepped this at home and put it into a ziplock baggie):
- 1 packet of onion soup mix
- 1/2 packet of Italian dressing mix
- 1 tsp. poultry seasoning
- 2 Tbs. Parmesan cheese
Wet ingredients (I mixed these in a small container at home):
- 2 Tbs. teriyaki sauce
- 1 Tbs. Worcestershire sauce
Pre-heat the dutch oven to 350 degrees (10 briquettes bottom and 16 briquettes on top). It was a wet day, so I had to improvise how I put charcoal under the dutch oven–the wood platform worked well. (Click here for a great “how to” get started with dutch oven cooking.)
Add olive oil to the dutch, heat, and then add chicken with 1/2 of the dry spice mix. Depending on the size of your chicken chunks, with the lid on this should take about 10 minutes.
When the chicken is cooked through (I always like to check a few of the larger pieces to make sure there’s no pink meat left), add the pasta, wet ingredients, and rest of the dry spice mix. Stir this all up and put the lid back on.
Simmer for 5-10 minutes with the lid on until all ingredients are heated through.
Serve with a vegetable of your choice. I sauteed some summer squash with olive oil, salt, and pepper in a cast iron skillet–it was really good!