FOOD CALCULATOR
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General
Ingredients 8 servings
Penne Pasta
2.0
pound(s)
Gluten-Free Penne Pasta
2.0
pound(s)
Basil Pesto
1.0
jar(s)
Chicken Breast, prefrozen
0.5
pound(s)
Cherry Tomatoes
1.0
cup(s)
Parmesan Cheese
0.5
cup(s)
Nutritional Yeast
0.5
cup(s)
Olive oil
3.0
teaspoon(s)
Snap Peas
1.0
cup(s)
Garlic Rolls
1.0
loaf
Three-Bean Salad (15 oz)
1.0
can(s)
Salt
1.0
teaspoon(s)
Black Pepper
1.0
teaspoon(s)
Dietary Restrictions
Wheat / Gluten
Dairy
Recipe Instructions
PRE-TRIP PREP: Cube and freeze chicken.
ON THE RIVER: Cook pasta in a large pot of boiling salted water; drain. In a skillet, heat olive oil and cook thawed chicken until done, about 7 minutes. Add snap peas and cherry tomatoes; cook 2 minutes. Add pesto and cooked pasta; toss to coat. Season with salt and pepper. Top with parmesan. Warm garlic rolls in foil over stove. Serve with bean salad on the side.
