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: 2003-04-25
Serves: 3-4
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 4 boneless breasts of chicken, cut into bit-size chunks.
- 2 large bell peppers, sliced
- 1 large onion, sliced
- 2 cups mushrooms, sliced
- 16oz can of diced tomatoes
- 4 tbsp butter, cut up
- 1 tsp dried Italian herbs
- 4 garlic cloves, smashed
- 1/2 lb pasta cooked
- Grated Parmesan Cheese
- Large foil bag
Instructions
Place all ingredients into a foil bag except pasta and cheese. Seal bag tightly to avoid leakage. Place package on grill and cook for 15 minutes. Turn package over and cook for an additional 15 minutes or until chicken is done and vegetables are tender. Slit can be cut in top of package to check for doneness. Serve over pasta and sprinkle with parmesan cheese.
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