FOOD CALCULATOR
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General
Ingredients 12 servings
Pasta
24.0
ounce(s)
Gluten-Free Pasta
24.0
ounce(s)
Chicken
6.0
can(s)
Chickpeas
6.0
can(s)
Dehydrated Mixed Vegetables
2.0
cup(s)
Dehydrated Peppers
1.5
cup(s)
Carrots
3.0
whole
Large Onion
1.0
whole
Pesto Sauce
12.0
ounce(s)
Dairy-Free Pesto Sauce
12.0
ounce(s)
Slivered Almonds
6.0
ounce(s)
Sunflower or Pumpkin Seeds
6.0
ounce(s)
Parmesan Cheese
6.0
ounce(s)
Dietary Restrictions
Nuts
Wheat / Gluten
Dairy
Poultry
Recipe Instructions
Grate carrots and dice onion.
Rehydrate dehydrated bell peppers and mixed vegetables in hot water for 10 minutes, then drain well.
Heat oil in a large pan over medium heat. Sauté onion and carrots for about 3 minutes.
Add rehydrated vegetables and bell peppers and cook for another 3 minutes.
Add drained canned chicken and heat through.
Cook pasta separately according to package directions. Drain and toss with pesto.
Add the sautéed vegetables and chicken to the pasta and gently toss to combine.
Top with almonds and Parmesan and serve.
