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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