It’s the day before the big race, and it’s time to carbo-load. This simple pasta dish is quick
to prepare and easy to digest, two features that can loom large on the eve of your event.
8 ounces uncooked penne pasta
2 tablespoons plus 2 teaspoons
extra-light olive oil (divided use)
11/2 pounds boneless, skinless chicken
breasts, sliced into thin cutlets
1 medium onion, chopped
2 large carrots, thinly sliced
1/4 pound asparagus, thinly sliced
1/4 pound French-style green beans,
sliced into 2-inch pieces
1 medium zucchini, cut into 1/2-inch slices
1 medium yellow squash, cut into 1/2-inch slices
2 cloves fresh garlic, peeled and minced
salt and pepper to taste
freshly grated Parmesan cheese
Cook pasta according to package instructions.
Heat 2 teaspoons of oil in 10-inch skillet over medium heat. Salt and pepper chicken cutlets and add to heated skillet. Sauté cutlets until center is no longer pink and outside is turning golden. Set aside to cool.
In different, extra-deep, 12-inch skillet, heat 1 tablespoon of oil over medium heat. Add all cut vegetables except garlic to larger skillet. Stir and cook veggies until crisp-tender, about 4–5 minutes, but do not overcook. Season vegetable mix to taste, and remove skillet from heat.
Slice cooked chicken into 1/2-inch strips. Add garlic and chicken slices to large skillet used to cook vegetables. Drain pasta and add to skillet. Drizzle remaining oil over mixture, and mix well. Serve with freshly grated cheese to taste. Makes four servings.
Per Serving: 547 calories; 17 g fat; 46 g protein; 53 g carbs; 5 g fiber; 0 milligrams (mg) cholesterol; 138 mg sodium.