Truckee Healthy Now recipe: Feel like Chicken Puttanesca tonight?
TRUCKEE, Calif. — The longer this winter and the heavier the snowfall, the more runners we are seeing at Truckee-Donner Recreation and Park District’s indoor track.
We are not talking our usual joggers, or women running with strollers, or fast walkers — we are talking runners. Like serious marathon caliber. They are here at 5:45 a.m., waiting to help us open up, and then they just fly around that track.
Five-to-ten miles before 7 a.m. is not unusual for these folks. There are running shoes out there designed for safe running or jogging on icy, snowy terrain, but this footwear is not going to protect you from the out of control vehicles or a car pulling out of the driveway at accelerated speed.
Shoot, even a car going below the speed limit can do some damage to a pedestrian! These are the hazards our new members are avoiding by moving his or running routine indoors, to the TDRPD track with the killer view of the brutal weather outside. So nice and cozy in the gym!
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It is this time of day — the early morning — that we are putting together this column and last week one of our new ultra runners, a recent transplant from Italy, shared his healthy recipe staple: Sauce Puttanesca.
Very easy to make and packed full of flavors, this topping can be served on chicken, fish, pasta, even eggs. To give it an even lower caloric content, we started with chicken broth for our Puttanesca base as opposed to olive oil. Buon appetito!
Chicken Puttanesca Ingredients:
3 boneless, skinless chicken breast halves, cut into strips
1 cup chicken broth (preferred: Better Than Bouillon Chicken®)
1 tbls. crushed garlic
1/2 onion, minced
1/3 cup sliced green olives
1 large or three large canned tomatoes, chopped
3 tbls. capers
In large skillet heat about half the chicken broth. Add garlic and heat until aromatic. Add the chicken strips and stir and sauté until light brown and cooked through, about ten minutes. Remove chicken from pan and set aside.
Add the remaining chicken broth to skillet and sauté onions until soft, about six minutes. Add tomatoes, olives and capers and cook all, over medium heat, until tomatoes are wilted and breaking apart, about five-to-ten minutes. Add chicken strips and sauté all together.
Serve on top of a large salad, in a healthy wrap, or over a small portion of whole-wheat pasta.
This column comes courtesy of Truckee-Donner Recreation & Park District staff and members, inspiring creative, active lives for a healthy mountain community. For more information on how you can stay in shape during the winter months, visit tdrpd.org.
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