Sunday, March 20, 2016

Chicken Mozzarella Pasta

Food Storage Made Easy Ree Drumond's original recipe found here:

I used freeze-dried chopped onion and chopped chicken and some dehydrated minced garlic. I browned them in a little oil first. Then poured in 1 cup water (instead of the 1/2 cup her recipe called for) and let it hydrate for a bit. Meanwhile, started pasta boiling and mozzarella cheese rehydrating. I used jar spaghetti sauce for convenience. Added in the spices including freeze-dried parsley since she called for fresh. Instead of putting the rehydrated cheese straight in, I sprinkled it on top so it wouldn't just melt away. I topped it with fresh basil I had growing on my window sill (counts as food storage right?) but I could have used freeze-dried basil. Also sprinkled with the powdered parmesan cheese since that can store on the shelf.

Not identical, but definitely a good meal and could be completely made in an emergency situation with no fresh food. I actually only made one serving using freeze-dried mozzarella as I didn't want to waste too much of it and had fresh on hand. I actually preferred the mozzarella as it held together better and was a bit chewy when melty, whereas the fresh just melted right in. I didn't have the chunks like she used, just regular grated mozzarella. So there ya go, food storage IS better!

Chicken Mozzarella Pasta

February 23, 2014 280


1 pound Penne Or Rigatoni
2 Tablespoons Olive Oil, Plus More For Drizzling
2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces  Freeze Dried Chopped Chicken
Salt And Pepper
1 whole Large Onion, Finely Diced  Freeze Dried Onion
2 cloves Garlic, Minced  Dehydrated Minced Garlic
1 jar (25 Ounce) Good Quality Marinara Sauce
1/2 teaspoon Crushed Red Pepper Flakes (more To Taste)
1/2 cup Water  1 c water if using the freeze dried items
2 Tablespoons Minced Fresh Parsley
8 ounces, weight Fresh Mozzarella, Cut Into Medium Cubes  Freeze Dried Mozzarella rehydrated
1/4 cup Parmesan Shavings
Extra Parmesan, For Serving
12 whole Basil Leaves (chiffonade)


Cook pasta according to package directions.

Heat olive oil over medium-high heat. Add chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate.

In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden.

Reduce the heat to low and pour in the marinara sauce, red pepper flakes, and the water. Stir until the onions and garlic are mixed in, then add the chicken back into the pan. Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes.

Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft.

Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on 1/4 cup Parmesan shavings (or grated Parmesan.) Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!

* NOTE: The mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce. It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want.

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