This recipe is a go to! Whether you use freeze dried or fresh ingredients when making, it is guaranteed to be a favorite. The entire dish freeze dry’s well. Making it convenient to store for the future, use on a busy night, or to take on your next outdoor adventure. Simply rehydrate and savor the deliciousness!
Ingredients
● 3 Tbsp. olive oil● 4 large cloves chopped garlic
● 4 Tbsp. butter
● 1 Tbsp. basil
● 2 heads broccoli
● 2 cans (14 oz.) chicken broth
● 1 can cream of chicken soup
● Salt & Pepper
● 1 lb Farfalle (Bow Tie) pasta
Directions
Combine 3 Tbsp. olive oil with 4 large cloves chopped garlic. Let sizzle in the pan for a minute or two. (Do not let it brown.)
Add 4 Tbsp. butter and 1 Tbsp. basil.
Once butter has melted, add 2 heads of broccoli (chopped at the crown). Stir to coat broccoli.
Add 2 (8 oz.) cans of chicken broth. Cover and cook on medium until mixture comes to a boil.
Meanwhile, cook 1 lb Farfalle (Bow Tie) pasta according to package instructions. Drain and add to broccoli mixture.
Add salt and pepper to taste. Sprinkle with fresh grated parmesan cheese.
FREEZE-DRYING INSTRUCTIONS
- Spread pasta evenly on trays lined with silicone mats. Or use a small cookie scoop to make dollops. Make note of the weight of the trays with food.
- Process according to freeze-dryer instructions.
- When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute.
TO RECONSTITUTE
Add recommended amount of hot water. Stir and let sit a few minutes until fully reconstituted. More, or less, than the recommended amount of water can be added to get the desired consistency.
