Makes 2 to 4 servings
4 chicken breasts
1/4 cup sun-dried tomatoes, chopped
2 cups sliced mushrooms
1/2 yellow onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup chard or spinach
1/2 pound whole wheat penne
1 cube vegetable bouillon
3 tablespoons olive oil
At home: Boil a cup of water and add the tomatoes. Let steep, covered, for 10 minutes, then drain and put into a zip-top bag. Combine the onion, garlic, mushrooms, basil and oregano in another bag. Measure out the penne, and carry the chard separately.
In camp: Bring 3 cups of water to a boil in a medium-sized pot. Add the pasta and the vegetable bouillon and cook until al dente. Remove from heat and drain if necessary, reserving some of the cooking liquid in the pot.
Cook chicken, slice and set to the side
In another pot, heat the olive oil and add the contents of the bag with the onion, garlic, mushrooms and dried herbs. Cook a few minutes. Lower the heat and add the chicken, chard and sun-dried tomatoes, stirring vigorously to wilt the greens. Remove from heat and stir into the pot containing the penne. Add salt and pepper to taste.