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Chicken and Bowtie Pasta with Lemon and Herbs

Chicken and Bowtie Pasta with Lemon and Herbs

Chicken and Bowtie Pasta with Lemon and Herbs

Chicken and Bowtie Pasta with Lemon and Herbs

Carb loading. This is such an abused practice and used so often the night before running a 5K as an excuse to load up on a huge plate full of pasta. What most people don’t realize is that it takes a couple days to replenish your glycogen tank – and that’s IF it had been depleted to begin with through intense exercise. You cannot fill your muscles and liver with glycogen (where it’s stored) in just one meal, so downing a major helping of pasta the night before a race is not the way to go.

I have a triathlon a week from today – my last for this year. However, I am also training for my first half-marathon which will be in December. So this week, I will keep training hard for both events, and I will be “carb loading” daily by eating this dish for lunch. Note that the portions are NOT that large. They are adequate. And with healthy fat from the olive oil, alkalizing and cleansing lemon juice, and protein from the chicken, this dish is next to perfect.

Healthy Week: Lunches 2 {Chicken and Bowtie Pasta with Lemon and Herbs}

  • 1 rotisserie chicken (~3 c chicken once chopped)
  • kosher salt
  • 8 oz dried bowtie pasta (farfalle)
  • 2 T extra virgin olive oil
  • 1/4 t freshly cracked black pepper
  • 1/2 t kosher salt
  • juice of 2 lemons
  • pinch fresh lemon zest
  • 2 cloves garlic, minced
  • 2 t Grey Poupon Country Dijon
  • 1 t cumin
  • 1/4 c fresh chopped parsley
  • 1/2 c fresh chopped cilantro
  • 1/2 c lightly packed fresh basil, chopped
  • 1 c fresh arugula, roughly chopped

Remove the meat from the chicken, discarding the skin. Chop the chicken meat.

Cook the pasta in heavily salted water according to package directions to al dente. Drain and rinse with cold water.

While pasta is cooking, assemble the rest of the salad. In a large bowl, whisk the oil with the lemon juice and dijon. Add the remaining ingredients including the drained and rinsed pasta and toss well. Taste for seasoning (I always find it needs a bit more salt). Serve warm or at room temperature. Yield: 5-6 servings.

~✿♥✿~

Check out my other Healthy Week Lunches!

Chicken and Bowtie Pasta with Lemon and Herbs

This is one dish where I use the good stuff – my beloved Frantoia…

Chicken and Bowtie Pasta with Lemon and Herbs

Here’s the vinaigrette…

Chicken and Bowtie Pasta with Lemon and Herbs

It took me 4 minutes 45 seconds to break down this bird, chop the meat, and take the photo. Yes, I timed it…

Chicken and Bowtie Pasta with Lemon and Herbs

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