Spicy Chicken Orzo

Spicy Chicken Orzo

1. Cook, then drain in a colander 1/2 pound orzo pasta.  Return pasta to the pot and set aside.

2. Heat a large skillet over medium-low heat. Add: 1 tablespoon olive oil When the oil is hot, add and stir for 3 minutes: 1 onion, minced 2 cloves garlic, minced 2 uncooked skinless boneless chicken breast fillets (12 ounces total- canned chicken good for dehydration), minced

3. Add: 28 ounces canned crushed tomatoes 4 ounces canned diced green chilies 1 tablespoon chili powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Bring to a boil; then reduce heat and simmer for 10 minutes.

4. Remove from heat and stir in: 1 cup any variety grated cheese

5. Toss the chicken mixture with the cooked pasta.  Enjoy now or follow next step for backpacback


6. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.

7. To rehydrate, cover with water just above level of food in pot. Stir while bringing to a boil, and then serve.