Contributed by: Nancy Tyrrell
This recipe will fill 2 medium trays*
Directions:
- In a 4-5 quart Soup Pot, heat better over medium heat. Add garlic, cook 1-2 minutes, stirring frequently, until garlic is tender.
- Add chicken broth, lemon juice and zest, rigatoni, salt and pepper. Heat to boiling. Simmer uncovered for 14-16 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
- Stir in cream cheese and melt it.
- Stir in chicken and green beans (or your choice of vegetables); continue heating until heated through.
- Spread evenly on parchment lined trays, and pre-freeze if desired.
- Freeze Dry
- Store Appropriately (See Tips and Tricks for storage help)
Cycle Time:
?
Rehydration:
Add a little bit of boiling water, let sit for 3-5 minutes, check and either continue to let it sit or add a little more boiling water. Repeat the process until desired consistency is reached.
* Extra Large Tray = 15 Cups/Tray Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray
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