CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-06-09
Serves: 3-4
Difficulty: average
Backpacking: No
Ingredients
- 2 Chicken Breasts
- 1/2 red onion, chopped
- 2 cloves garlic
- 1 small zucchini, chopped or julienned
- 1 red bell pepper, thickly sliced
- 4-5 cremini mushrooms, halved or quartered
- 1 can diced or crushed tomatoes
- 1 can low-sodium chicken broth
- Herbs and spices ( I used fresh sage and red pepper flakes)
- Salt and Pepper
- 1-2 T Olive oil
Instructions
If desired, marinate the chicken in a balsamic vinegrette or italian dressing and put in a ziploc baggie in your cooler.
1. Saute chicken in olive oil in your dutch oven until cooked through. Remove from pan and shred or cut into bite-sized chunks.
2. Add onion, garlic, and red bell pepper to pan and saute until softened.
3. Add zucchini and mushrooms and saute for a few more minutes.
4. Add chicken broth, tomatoes, chicken, herbs & spices, and anything else you wish.
5. Cover and let cook until the vegetables are at the desired level of "doneness."
I tried this recipe last weekend, and it was well worth the work.
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