Race on this recipe

This recipe is a great source of protein and carbohydrates pre-race. It’s my go-to meal the night before. Eat an early dinner and don’t over indulge. This meal plays it safe with no spices to upset your tummy. I don’t use exact measurements so adapt the quantity to suit yourself. Here are the ingredients and method.

Ingredients

4 – 6 x chicken thigh fillets with the fat trimmed off

Heaped tablespoon of Djion mustard

Heaped tablespoon of minced garlic

Olive oil to coat pan

3/4 cup of good quality white wine

Pouring cream to thicken

Large handful of snow peas

Parmesan cheese

Hand full of pine nuts

Pinch of parsley

Salt & white pepper

Tagliatelle

Method

Boil water and cook pasta. While pasta is cooking coat pan with olive oil. Add garlic, mustard and chicken. Cook chicken then add white wine and simmer until liquid has half evaporated, add cream to thicken and snow peas. Stir until snow peas have just cooked. Season well with salt and pepper then add the pasta and mix through. Serve topped with parmesan cheese, pine nuts and parsley. Put the remaining wine on ice for post race celebrations…hopefully!

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