Chef Dangler's PR Pasta

I found the following recipe in the November issue of Runner's World. I love how they always feature a runner chef and that person's favorite runner-friendly recipe. This one is from Chef James Dangler at the Ritz-Carlton Westchester in White Plains, New York. Chef Dangler credits this dish for his sub-three-hour PR marathon. I really enjoyed the recipe. You could definitely shorten the recipe by buying pesto, rather than making it from scratch. I thought the meal had great flavor, and I really enjoyed the flavor contrast of the pesto pasta on a bed of bell-pepper coulis sauce. I'll have to try the dish before my next big race. Perhaps maybe I'll run a PR, too!

Chef Dangler's PR Pasta

Runner's World, November 2008, The Athlete’s Palate

Pesto
5 oz. fresh basil
2 cloves garlic, peeled
2 tbsp. pine nuts, toasted
¼ cup Parmesan cheese, grated
½ cup olive oil

Bell-Pepper Coulis
1 12-oz. jar roasted red peppers, drained
¼ cup water
1 tbsp. dark balsamic vinegar
1 tsp. jarred grated horseradish
1 pinch sugar
Salt and pepper to taste

Pasta
4 chicken breasts, cut into pieces or strips
2 tbsp. extra-virgin olive oil
2 cloves garlic, minced
¾ cup white wine
1 16-oz box rotelle pasta, cooked
1 tbsp. toasted pine nuts
1 tbsp. basil, sliced into thin strips
2 tbsp. Parmesan cheese, grated

Pesto: Place all ingredients in food processor and puree. Bell-Pepper Coulis: Puree all ingredients in blender. Warm coulis in a saucepan. Place in pasta bowl. Pasta: Season chicken with salt and pepper. Heat oil in a skillet. Add chicken and minced garlic and cook through. Add white wine, scraping pan to loosen any brown bits; simmer to reduce liquid by half. Add five tablespoons pesto. Toss pasta with sauce. Add toasted pine nuts, basil, and grated Parmesan. Place pasta into bowl over bell-pepper coulis. Serves four.