I've always been a fitness fiend. Whether it is to blow off some steam, fit in that party dress this weekend, or just to escape my comfy couch I have found many a comfort in a good dance class, boot camp, or run around the neighborhood park. Tomorrow I will be attempting to run the Pat's Run in Tempe, AZ. There's the age old tale of the carb overload the night before a big race, but I decided a portion-controlled sized bowl of whole wheat pasta, chicken, and veggies was the perfect combination of carbs and proteins to fuel up for tomorrow morning, all the while making my taste buds dance.
Rhea's Race Runner
Whole wheat pasta
1 garlic clove, minced
Red pepper flakes
1 cup broccoli florets
1/2 red bell pepper, julienne
1 chicken breast, cut in 1 inch pieces
Bring 2 pots of water to a boil. Add broccoli to one and pasta to the other. Cook broccoli florets for 3-4 minutes, then transfer to an ice bath for a minute to stop the broccoli from over cooking.
Heat olive oil in saute pan. Add garlic and red pepper flakes. Cook for 2 minutes. Add chicken and cook on each side for 2-3 minutes.
Add bell pepper, broccoli, and cooked pasta to chicken. Mix and serve.
To all of those reading this on a Friday night, sending thanks to you. To those of you out enjoying a glass of wine, I envy you. And to those of you who have an inner chef just waiting to come out, I welcome you.