After hiking the triple loop the weekend before, Mark and I decided to stay midweek at the Ohanapecosh Campground at Mt. Rainier NP. I wanted to make reservations since I'm a super planner and it stresses me out to not have reservations, but you had to book them at least 5 days out and we were only gonna have 3 days inbetween our hike and when we wanted to camp. So we drove out there anyways, with backup plans A, B, C and D firmly in place to ease my mind.
After a rough start to the morning, we finally got there in the afternoon. We drove through practically every loop until finding the perfect spot in the E loop (sorry not going to tell you which one because I want to keep the secret to myself since it was so perfect!). We quickly set up camp and proceeded to relax.
We pondered what hike to do the next day and settled on Rampart Ridge, since I had never done that one and its kind of a classic at Rainier. After that was settled, it was time for dinner. Earlier in the week, the job of planning meals was given to me and I decided I wanted to do a pasta dish. Mark brought his Coleman stove and a few pots and pans, so I made the pasta dish super easy to make. All we had to do was boil the pasta, cook the garlic in oil, then toss everything together.
This dish was so awesome and easy and perfect for camping that I just had to share it. All you need is a camp stove, a pot to boil pasta, a skillet, a cutting board and a knife. And maybe a spoon to stir. Before leaving, I the put frozen peas into a baggie and stashed them in the cooler. In order to save time, I bought the sun dried tomatoes already julienned, and simply put some of them in a small mason jar with a little oil. We also brought some garlic bread, which Mark sliced and cooked over the campfire he made, along with two ears of corn, which he cooked over the fire until the husks turned black and the kernels were hot. They were the perfect side dishes.
The dish comes together quickly and is delicious and you should definitely try it on your next camping trip.
Chicken and Sun Dried Tomatoes with Pasta and Peas
1 box whole wheat spaghetti
1 pre-cooked chicken breast, sliced into 1/2" slices
1 clove garlic, minced
1 c. peas
1/4 c. julienned sun dried tomatoes with about 1 tbsp oil
1 tbsp olive oil
salt and pepper
In a large pot, bring water to a boil, then cook pasta according to package directions. Drain and set aside.
Heat the olive oil in a skillet over medium heat. Add the garlic and saute for 30 seconds, then add the chicken. Cook the chicken until heated through, about 3 minutes, or cook a little longer to crisp up, about 5 minutes. Add peas and sun dried tomatoes with oil and cook for another minute, then add the pasta. Toss to combine and coat pasta with the oils. Sprinkle with salt and pepper, and serve with garlic bread cooked over the fire.