FOOD CALCULATOR
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General
Ingredients 8 servings
dry penne pasta, cooked, cooled, and prefrozen
16.0
ounce(s)
Gluten-Free Penne Pasta
1.5
pound(s)
Canned Chicken (10 oz cans)
4.0
can(s)
Chickpeas
4.0
can(s)
Sun-Dried Tomatoes (Chopped)
0.5
cup(s)
Kalamata Olives, sliced
0.5
cup(s)
Artichoke Hearts (14 oz)
1.0
can(s)
Parmesan Cheese
0.5
cup(s)
Nutritional Yeast
0.5
cup(s)
Black Pepper
1.0
teaspoon(s)
Dried Basil
1.0
teaspoon(s)
Italian Dressing
0.5
bottle(s)
Dietary Restrictions
Wheat / Gluten
Dairy
Poultry
Recipe Instructions
PRE-TRIP PREP: Cook pasta at home; toss with a little olive oil to prevent sticking, cool, and freeze in a large zip-lock bag.
ON THE RIVER: Thaw pasta (or use at cooler temperature). Drain chicken and flake into bowl with pasta. Add sun-dried tomatoes, olives, artichoke hearts, and parmesan. Toss with Italian dressing. Season with pepper and dried basil. Serve cold directly from cooler.
