After selling their bar and home in Asheville, NC, Chad and Cate Battles renovated a 1976 Airstream Argosy 22ft. While Chad did nearly all the interior work himself, Cate painted a mural around the exteriorthat represented the country’s changing landscapes. Along with their pet goat, Frankie, and pup, Maggie, they have traveled nearly 40,000 miles around North America the past 2 and 1/2 years, including two countries and 28 states. Their blog details the pets’ adventures around the country and offers tips about travel destinations, free and affordable campsites, and pet-friendly hikes, activities, and points of interest.
On this trip, Cate hooked up with Bart Cops, aka Camper Chef, to make some pasta! They shared the photos, the fun, and the recipe.
Argosy Pasta with Chicken and Cream Sauce
- Remove fat and cut 2 chicken breast fillets into 1″ cubes. Marinate with Belgian beer for 1-2 hours.
- Cook on medium heat in a preheated skillet with extra virgin olive oil and butter. Season with your choice of herbs, spices, and seasonings, such as Italian seasoning, red pepper flakes, garlic, salt, and pepper.
- Remove cooked chicken from the skillet and sauté a cup of sliced mushrooms. Once cooked, remove from the skillet.
- Add 2 cups of heavy cream to the skillet to make your sauce. Whisk it over high heat until the sauce thickens, and add a little flour, one tablespoon at a time. Add pepper and a pinch of salt.
- Cook fresh pasta in boiling water, add salt and olive oil. Cook 3-4 minutes until it floats to the surface. Taste test, al dente
- Mix your pasta, chicken, mushrooms, and 1/2 cup of fresh-cut parsley into your sauce. Serve on a plate and top off with fresh parmesan cheese and fresh parsley.
For even more camping recipes, check out the Vintage Camper Trailers cookbook.
