September 1, 2011

Herbed Hen Pasta

The upcoming challenge involves using only what is currently in our pantries, so here's my proof of what I have at the moment.

More later!


September's Challenge: We all need to be prepared in the event of a disaster.  You have stuff in your pantry and fridge/freezer.  If a disaster should strike today and you have no access to going to a grocery store but your stove/grill is still working, what would you make with what you have on hand?

For this one, I went with a one-pot meal, easy to do even if we can only use our little camp stove.  I feel a bit uncreative using pasta, but hey, it works and it's easy.  This is a nice simple dish that's pretty as well as flavorful, and different every time depending on what spices you use.


1 game hen (or chicken)
2 cloves garlic, diced
1/4 onion, diced
Your favorite herbs and spices
1 T olive oil
1 box pasta
1 can diced tomatoes
4 T pesto
grated parmesean

Take the olive oil and gently brown the onions and garlic in a saucepan.  Add in the herbs and spices, the hen, and about 1/2 c water.  Cover and simmer for 30-40 minutes or until bird is cooked through, adding more water as needed.  Remove hen and set aside to cool.  Once it has cooled sufficiently, shred the meat.

Meanwhile, cook and drain the pasta.  Stir in the shredded hen, tomatoes, and pesto.  Top with grated cheese.

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