Italian Chicken

2 Sep

Print the recipe card!  italian chicken

This is a popular pantry meal at our table.   It comes from the book “100 – day Pantry” by Jan Jackson.  Since I can’t seem to leave well enough alone I twiddled with it, so the recipe here is different from the original recipe.  I doubled the amount of pasta it called for (it’s easier that way — all I have to do is buy a box of pasta, no measurement involved) and also I used all of the canned juices (rather than draining them) to cook the pasta.  It’s a quick meal requiring hardly any work!

serves 8

Prep time:  5 minutes

Cook time: 7-10 minutes

Ingredients:

1 (16 oz.) box farfalle pasta

1 (14 oz) can chicken broth

1 (10 – 15 -oz.) can chicken

1 (4 oz.) can mushrooms

1 can diced Italian style tomatoes (*2 cans if you like it more saucy)

1/2 cup Parmesan cheese

1 tsp. Italian seasoning

1 tsp. garlic powder

1 TBS dried parsley

Instructions:

Combine chicken broth with the drained water from the mushrooms, chicken and tomatoes and heat to boiling.  Add the pasta and simmer, covered, until pasta is cooked (7-10 min).  Add canned items, stir to combine.  Add parmesan cheese and spice bag, stir all together and serve.

                        

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Notes:

  • when I store this pantry meal I use two bags to hold it all.  I label both of the bags and have a note on the recipe card so I won’t forget that it includes two bags.

In my book this recipe is used as a:

*Long Term Recipe

*3 month meal

*Pantry meal

8 Responses to “Italian Chicken”

  1. Sue September 2, 2011 at 11:54 am #

    Are you storing the parmesan cheese in the pantry and not in the refrigerator? If so how is that done? Your blog is so helpful to show me what holes I need to fill for my long term food storage.

    • myfoodstoragecookbook September 2, 2011 at 4:12 pm #

      I haven’t had a problem storing parmesan unrefrigerated. There’s 7-9 months until it expires when you bring it home from the store and then I vacuum seal it along with the spices or whatever it’s going with. I think the vaccum sealing helps — when I’m at the store and I buy it (I don’t know about you) it isn’t refrigerated, it is sealed though, so that’s what I’m trying to accomplish by vaccum sealing it. In it’s brick form it lasts unrefrigerated too. Incase you’re interested, here’s an article about storing foods unrefrigerated. 5th paragraph down, it reads:

      “There are as many recommendations for storing cheese as there are types of cheese. The general consensus is that the best place to store cheese is in a cool (45 – 55°F) larder or cellar. Failing that, the warmest part of a refrigerator is acceptable. Hard cheeses (parmesan, romano, cheddar) may be stored at “room temperature” for significant periods of time if they are kept moist. One recommendation is to wrap the cheese in a vinegar-soaked cloth to prevent mold formation and retain moisture.”

      I haven’t tried storing hard cheese this way (I also haven’t stored eggs or butter the way the article describes) but I do know that I haven’t had any trouble yet with parmesan cheese in the way I’ve been doing it here.

      I’m so glad you’re enjoying the blog! Thanks for reading!

  2. Michelle September 3, 2011 at 5:21 am #

    Looks super simple and yummy. I have this book and it’s great. I love your blog! Thanks for taking the time to share all you have learned! I think I missed it, but what size of bags do you use to store your meals?
    Thanks,
    Michelle

    • myfoodstoragecookbook September 3, 2011 at 12:50 pm #

      Thanks Michelle! I just use regular brown bag lunch sacks — they’re cheap and easy to keep on hand. If you’ve seen the book “It’s in the bag” the author there uses more sturdy cloth type of bags that are bigger. I couldn’t find those types of bags to buy so I just went with what I had and it still works.

  3. chelsea September 4, 2011 at 11:21 pm #

    I read all your blog posts but don’t often leave comments – but I had to one this one – seriously, you take such great photos! So professional looking! Good job!

  4. Janet July 11, 2013 at 9:40 am #

    I haven’t invested yet in the vacuum sealing equipment, but in reading over this recipe and comments, it seems wise to have this ability. Thank YOU!!!!!

Trackbacks/Pingbacks

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