This is my all time favorite pasta dish. I came across it last year when I was training for my first big race, 'The Philadelphia 1/2 Marathon' . It was published in runners World and is what one athlete eats every night before participating in a Marathon. It is so good I could eat it every night.
Lisa is a great friend of mine and is getting ready to run her first Marathon on Sunday, thinking about it gets me all choked up, I remember ugly crying when I crossed the finish line after running 13 miles, Lisa will be bawling like a baby, I just know it.
Lisa I'm so freaking proud of you, here's a recipe just for you, I know you're loading up on the carbs this week.
Chicken Scallopini with Linguine and Spinach
8 ounces whole-wheat linguine
4 chicken breasts (each about 5 ounces)
Salt and pepper to taste
1 teaspoon fresh thyme, chopped
2 cloves garlic, finely chopped
3 cups or one package baby spinach
1 teaspoon fresh basil, finely chopped
2 tablespoons olive oil
11/2 cups Bertolli Organic Olive Oil, Basil, and Garlic sauce*
1 tablespoon fresh flat-leaf parsley, chopped
1/2 cup Parmigiano-Reggiano, grated
Cook pasta according to package directions. Season chicken with salt, pepper, and thyme. Preheat a nonstick skillet on medium-high heat. Brown chicken on both sides and cook until done (about seven minutes each side). Remove from pan. In skillet, saute garlic, spinach, and basil with olive oil over high heat. Drain pasta and add it to the skillet, remove from heat, and combine with spinach mixture. Place pasta in serving dish, top with heated tomato sauce and sliced chicken breasts. Garnish with parsley and Parmigiano-Reggiano. Serves four.
Fat: 16 g
Carbs: 51 g
Protein: 49 g
Broadmoor Tomato Sauce
1 tablespoon extra virgin olive oil
1 shallot, finely chopped
2 cloves garlic, minced
8 ounces (1 cup) canned crushed tomatoes with liquid
4 ounces (1/2 cup) tomato puree
1 tablespoon fresh basil leaves, coarse chopped
1 teaspoon fresh oregano leaves, chopped
Salt and pepper to taste
In a saucepan over medium heat, saut?he oil, shallot, and garlic. Add crushed tomatoes, puree, and tomato liquid, bring to a simmer. Stir in herbs and season with salt and pepper. Continue to simmer on reduced heat for 15 minutes. Adjust consistency with water and season to taste.
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