Recipe: Chicken Scallopini with Linguine and Spinach
Always on the lookout for new pasta dishes to fuel my runs, I came across this recipe in Runner’s World. It’s not only a really fabulous night-before-a-race meal, but tasty any night of the week.
It has a good carb to protein balance, it’s relatively easy to make and, oh yeah, did I mention it tastes amazing! It also has spinach, which is an excellent source of iron of some other vitamins that are good for you. You could always grill tofu as a substitute for the chicken.
- 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 (optional if this causes porta-potty stops)
- 11/2 cups Bertolli Organic Olive Oil, Basil, and Garlic sauce*
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1/2 cup Parmigiano-Reggiano, grated (optional).
- 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
Because of how robust this dish is, I don’t think you need any additional bread, or salad to go along. Just your favorite beverage and some good company. Enjoy!
Your Best Meal
What’s your best/favorite fueling meal (pasta or otherwise)? Share it in the comments below.