Recipe for runners!
With the Two Oceans half marathon on saturday the 23rd of April, the week preceding became a week of carbs, carbs and more carbs for Ben and his fellow (crazy, mental) runners.
For a final carbo-loading session, we had friends and runners Seb and Kate around for dinner. I created this easy recipe with my homemade pesto and some nice free range chicken.
Parmesan chicken and pesto pasta
(Serves 3 runners and 1 pig (me) or 6 normal portions!)
4 large, free range chicken breasts
6 large handfuls of whole grain pasta (any type will do, I used fusilli)
4 heaped tablespoons of basil pesto (see recipehere )
2 cups of finely grated parmesan (about 200g)
1/2 cup of whole grain bread crumbs (recipe works ok without but makes chicken extra crispy)
1 free range egg white
Splash of good olive oil
Lemon juice from 1/2 a lemon
Also goes well with a nice green salad or with some al dente broccoli and peas, but for runners such things appear not to be of interest 😛
Take each chicken breast and dip it in the eggs white and then into the grated parmesan. Grill the chicken breasts for about 15 minutes , until golden (check centre if they are particularly thick), turning once.
While the chicken breasts are grilling, boil a large pan of salted water. Once the water is boiling, add the dried pasta and cook for 7 minutes, then drain. Once cooked, add the pesto, olive oil and lemon juice to dress the pasta.
Slice each chicken breast up in to small slices and arrange on top of the pasta. Dress with a little extra olive oil/parmesan/balsamic reduction/handful of rocket as desired.
Serve with a nice glass of crisp, white. Something with green asparagus/appley notes would be good.
Dietary note: A great way to sauce up some gluten free pasta if the plain taste leaves a little to be desired, but this will also work with any other type of carbohydrate. Dress some quinoa or whole grain rice with the pesto sauce, or add to a risotto and top with the chicken. Pesto really is the most flexible sauce!