Rotelle with Chicken in Basil Pesto and Bell Pepper Coulis

Wednesday, June 13, 2012

This recipe was contributed by James Dangler to The Athlete's Palate Cookbook.  It has fantastic ideas for all meals, includes nutritional info, and suggests which meals are best for training vs. recovery.

      

Rotelle are "wagon wheels" which makes this a fun meal to prepare for kids (ok, adult too!).  Coulis is a "smooth, thick sauce" according to the BBC.  This meal is for best served during training and serves 4.


Ingredients
Pesto
     5 ounces fresh basil
     3 cloves garlic
     2 tablespoons pine nuts, toasted
     1/4 cup grated Parmesan cheese
     1/2 cup extra virgin olive oil

Bell Pepper Coulis
     1 jar (12 ounces) roasted red peppers, drained
     1/4 cup water
     1 tablespoon dark balsamic vinegar
     1 teaspoon jarred, grated horseradish
     Pinch of sugar
     Salt and pepper to taste

Chicken and Pasta
      4 chicken breasts (about 2 1/2 pounds), cut into pieces or strips
     2 tablespoons extra virgin olive oil
     2 cloves garlic, minced
     3/4 cup white wine
     1 pound rotelle
     1 tablespoon toasted pine nuts
     1 tablespoon basil, sliced into thin strips
     2 tablespoons grated Parmesan cheese

Directions
Pesto
     1.  Place all ingredients into a food processor and puree.

Bell Pepper Coulis
     1.  Puree all ingredients in a blender.
     2.  Warm the mixture in a saucepan.
     3.  Remove from heat and place in 4 pasta bowls.

Chicken and Pasta
     1.  Season chicken with salt and pepper.
     2.  Heat oil in a skillet.  (You may want to start step 7 here)
     3.  Add the chicken and minced garlic and cook through, about 8-10 minutes on each side.
     4.  Add the white wine, scraping the pan to loosen any brown bits.
     5.  Simmer to reduce the liquid by half.
     6.  Add 5 tablespoons of the pesto and mix together.
     7.  Cook the pasta according to package directions, drain, and toss with the wine-basil sauce.
     8.  Add the toasted pine nuts, basil, and grated Parmesan.
     9.  Place the pasta into the bowl over the bell-pepper coulis.

Nutrition info per serving: 
760 calories
46g protein
92g carbohydrates
19g fat


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