If you are wanting an easy dinner in under 30 minutes this recipe is for you. The fragrant lemongrass and basil sauce is a perfect match for our seasoned chicken slices and rainbow farfalle pasta. It is so nice to be able to grab a few ingredients from the pantry instead of paying double for takeout!
re-hydrate chicken in 2/3rds cup of warm water for 5 minutes. bring 4 cups of water to a boil, then add pasta and cook for 8 minutes. pour contents of simmer sauce package into a small sauce pan and warm over medium heat adding chicken once hydrated. once pasta is cooked, drain off excess water and combine with chicken and sauce. serve immediately
Yummmmmmy! This is by far one of our most favorite new recipes we have come up with. We were in the mood for beef but didn't want anything with a Mexican or Italian flavor and this dish hit the spot. The fact that this is from 100% dry food storage just makes it that much better!
For tonight's dinner I decided to saute the peppers and onions. After cooking the meal I think that it is safe to say you can skip this step and rehydrate these along with the meat and it wont make that much of a difference in flavor.
preheat oven to 350 degrees. combine beef dices, peppers and onions in a large mixing bowl and rehydrate with room temperature water. meanwhile boil noodles in a large sauce pan. start your cheese sauce by adding prepared butter powder with flour in a medium sauce pan over medium heat. once blended add prepared milk and freeze dried cheese stirring frequently, be careful not to scorch the sauce as it will thicken as it cooks. once noodles are cooked, drain in a colander. combine all ingredients into a large casserole dish and bake covered for 20 minutes.