Can you believe my first 5K race is this Sunday?!?!?! I can’t, time has flown by so quickly! I know I haven’t posted much lately, but it’s been a bit harder since I’ve been trying to squeeze in outdoor runs before the sunset and some core classes to make sure I’ll be injury free on Sunday. So far my back has behaved and I should be able to finish the race…but the main question right now is what to wear? 🙂 Any advice on running at 7am in a ~35 degree weather? I’ve ran in 45 degree weather just fine, but I haven’t been able to test the 30s since the temperatures just dropped this week 😦
Anyways, I’ve read that pasta is a good pre-race meal and since it’s been way too long since my last pasta dish, I decided to try to make another quick pasta dinner. Also, I’ve taken some core classes focusing on smaller muscles and was told protein will help with soreness, so I picked chicken as my protein of choice. Some veggies (broccoli?) would make this dish more colorful, but after my run last night the last thing I wanted to put in between me and my dinner was a trip to the grocery store 🙂
Ingredients (1-2 servings*)
- 1 cup dry pasta (I used rotini)
- 2 Tb olive oil
- 2 -3 Tb onion, diced
- 1 Tb spicy pepper or 1 tsp red pepper flakes (I used some random long red pepper from Farmer’s Market that had no label, but it was spicy :-))
- 1 chicken breast, cut into bite size pieces
- 4 crimini mushrooms, halved and sliced
- 1 Tb butter
- 1/2 cup white wine
- parmesan cheese (~1/4 cup)
- salt to taste
Bring a pot of water to boil. Add salt and a bit of olive oil. Drop in the pasta and cook according to the package (8-10 min). Drain.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, pepper and chicken and cook until chicken is no longer pink stirring from time to time (~ 10 min). For the mushrooms, I melted the butter in a separate pan over medium heat. Added the mushrooms and cooked them until soft and reduced to about half their size.
Add mushrooms to the skillet with chicken. Deglaze with the white wine and boil until the liquid reduces in half. Add the pasta and salt to taste (the parmesan is salty so you may want to it to taste a little on the under seasoned side). Cook until warmed through. You can add cream instead of wine, but I was going for a slightly healthier pasta dish. Bonus to using the wine is that you can have a glass with dinner…since the bottle is already open 🙂
Sprinkle with parmesan cheese and enjoy…with a glass of wine maybe 😉
*this dish is really 2 servings, but since 1 serving look a little odd on the plate, the plate in the picture has 2 servings. This shows how much were used to overeating when it comes to pasta serving sizes!