Friday, August 29, 2014

Chicken Ranch Pasta Recipe


Chicken-Ranch-Pasta














What's the most important item in our Food Storage Pantries? While many of us have done an exceptional job stocking up on plenty of freeze dried fruits, vegetables, and meats, as well as gallons of potable water, there's one area in which many of us could improve on. That area is cooking.



We've already discussed the great benefits that having a Fagor Electric Pressure Cooker in our home has, but do you realize the value it gives to your Food Storage Pantry? Not only do these awesome cookers create delicious, homemade meals in minutes, they are probably the best and easiest ways we've found to cook freeze dried and dehydrated foods. Every Honeyville Food Storage product we've run through these cookers, from our versatile tomato paste, to our delicious freeze dried ham, has come out moist, tender, and mouth-watering delicious. Is it any wonder why Chef Brad himself has said the Fagor Pressure Cooker is a must-have for any Food Storage Pantry?

Today's recipe is the perfect example of that. Using 6 different freeze dried, dehydrated, and powdered products that we all have in our Food Storage Pantry, we've created a savory, over-the-top pasta in just 10 minutes! It's time to see what you could be cooking in your Pressure Cooker. It's time for Chicken Ranch Pasta!

Ingredients:
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 1/2 Tbsp Honeyville Buttermilk Powder + 1/2 cup Water
2 Garlic Cloves, minced
3/4 tsp Chives
3/4 tsp Parsley
1/2 tsp Dill
1/2 tsp Salt
1/2 tsp Ground Pepper
1 lb Rotini Pasta
1/2 cup Honeyville Freeze Dried Peas
1/2 cup Honeyville Freeze Dried Onions
1/2 cup Honeyville Dehydrated Celery
1/3 cup Honeyville Bacon Flavored TVP
2 cups Honeyville Freeze Dried Chicken
3 cups Water

Directions:
Before you begin, first make your creamy sauce.

Sauce











To do this, combine mayonnaise, sour cream, buttermilk, garlic, chives, parsley, dill, salt and pepper, and whisk together until a thin sauce forms.

Freeze-Dried-Ingredients











In your Fagor Pressure Cooker, add peas, onions, celery, TVP, and chicken.

Pasta











Pour Pasta, sauce, and 3 cups water on top.

Stir 2-3 times, just until everything is mixed well, then lock on lid.

Cook at High Pressure for 10 minutes. Once pressure cooker is done cooking, release the pressure and remove the lid.

Baked-Pasta











Stir 2-3 times, then scoop out and serve.

Chicken-Pasta











Get ready for an amazing blend of aroma, taste, and texture. The freeze dried and dehydrated products cook up perfectly, re-hydrating themselves as they cook, and giving the right amount of flavor to this delicious pasta. The white sauce bakes right in to the pasta and ingredients, infusing taste into texture. This is the perfect meal for rotating food storage items into your everyday cooking, or a quick and simple home-cooked dinner the entire family will love.

Ranch-Pasta











You've got the food, now it's time to get the tools, and this pasta is the perfect excuse to get your own Fagor Pressure Cooker!

2 comments:

Anonymous said...

Does the sauce mix go first into the pressure cooker?
You stated to make the sauce but not when to add it.
Thank you.

In The Kitchen With Honeyville said...

Thanks for pointed that out, we'll make the changes. Yes, you need to add the sauce right after you add the pasta in the pressure cooker.