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A lot of us program our long runs on the Saturday.. it is a phenomenal way to start the weekend, (Yes I am one of those people who goes for those stupid long runs on a Saturday)
Here is one of my go to dishes as it is high in carbs, but low in fat to not effect the pace of digestion, but also is creamy for our pasta favorites, without the cream.
Check it out below
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Ingredients
8oz (227g) penna pasta
2 Tbsp (30ml) olive oil
2 Chicken Breasts
3 garlic cloves, sliced
1/3 cup sun dried tomatoes
2 cups grape tomatoes
1 Tbsp tomato paste
2 tsp dried oregano
salt & pepper to taste
To Serve:
Parmesan Cheese
Fresh Basil
Method
- Boil a pot of salted water and add in your pasta
- In a blender combine the tofu with ½ cup water and blitz until creamy (add more water if needed)
- Add oil to a pan on medium high heat and cook the chicken for 2-3 minutes or until golden, remove to the side
- Add in the garlic and stir for 1 minute before stirring in the grape and sun-dried tomatoes along with the tomato paste for 2 minutes or until combined
- Stir in the creamy tofu sauce along with the dried oregano, 1/2 the cheese, fresh basil, salt & pepper. Then place the chicken cooked side up back into the pan, cover with a lid and turn heat to low to cook for 2 minutes
- Remove the chicken from the pan and allow to cool, pour in your pasta and reserving some starchy pasta water if needed
- To serve, spoon the pasta into a bowl, top with sliced chicken, additional basil and remaining cheese
Nutrition Breakdown
cals: 493 • fat: 17g • protein: 30g • carbs: 55g
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