Ingredients:

1-Qt. Dehydrated Chicken (8-Boneless Chicken Breasts)
2 Vacuum Sealed Bags of Ricotta and Spinach Tortellini*
3-Cups Dehydrated Portabella Mushrooms (4, 10-0z packages of fresh mushrooms)
4-Cups of Grandma Ruth's White Foundation Sauce

Powdered Milk: 16-Tablespoons
Cold Water: 4-Cups
Margarine: 8- Tablespoons
Flour: 8- Tablespoons

4-Cups Alfredo Sauce to be cooked with the White Foundation Sauce

2, 3-oz. Cans of Parmesan Cheese (non-refrigerated type)
2-Teaspoons of Dried Basil
1-Teaspoon of Powdered Garlic
Salt and Pepper to Taste

* I purchased Barillo's Three Cheese Tortellini. The bag stated in made 5-cups; it made 4-cups. I purchased 4-bags and vacuum sealed them in two separate pouches.

Cookware:

3, 4-Qt., Nonstick Pots with Lids
Ladle
Strainer
4 small paper clips

Directions for Packing:

Except for the Alfredo Sauce ingredients, vacuum seal all ingredients listed above separately. Leave enough room in the chicken and mushroom dehydrated pouches for adding water to for re-hydrating at camp. (Bring an extra bag in case one pouch springs a leak.) For the Alfredo Sauce, seal seasoning in separate zip-lock bags; do not reseal packaged cheese (non-refrigerated type).

At Camp:

(a) With this recipe, I intend to also provide two, 8-inch pan fried breads.Cook these first and put aside.
(b) Boil 1-1/2 qts. of water and pour into the dehydrated chicken pouch and reseal with 2 paper clips; requires 25 minutes of soaking time.
(c) Using 1-qt. of cool water, add to dehydrated mushroom pouch and reseal with 2 paper clips; requires about 10-15 minutes to re-hydrate. Drain water immediately after the desired mushroom texture is achieved.
(d) Begin to cook pasta - equally divided between two 4-qt. covered pots. 5-minutes before cooked, remove from heat to passively cook.
(e) Cook white foundation sauce: Add powdered milk to water in milk pouch and put aside; gently melt butter and stir in flour until it is smooth; add milk and stir constantly until thick. Add mushrooms and chicken and cook for 5 minutes.
(f) Drain pasta and add equal amounts of Alfredo sauce to each pot. Serve with herb bread.

Field Test Results:

1) Boil tortellini for 4 minutes; let sit in H2O until Alfred sauce is completed.
2) Reduce tortellini by 1/3.
3) Reduce Chicken by 1/2 or omit and increase the mushrooms by 1/2.
4) Cook herb bread as small pancakes.