How’s everybody doing this hot Thursday? I’m telling you, we’re melting in Arizona!! I avoid going outdoors during the day as much as a vampire avoids the sunlight!
Yesterday’s workout was an intense one (as usual) and definitely gave it my all. We did Shoulders and biceps and by the end of my workout my arms were pumped! Normally I would take a picture in the locker room but there were a group of women and no way jose I was going to strike a pose in front of them LOL! I’m kind of shy that way 😉
On Tuesday I made a wonderful pasta dish that is definitely a keeper. It’s a dish for a hot summer night and it would also be a great dish to bring for a putlock. This pasta is loaded with tomatoes, asparagus and kalamata olives, but because it’s so versatile you can substitute whatever you’ve picked from your garden or the farmer’s market this time of year.
Summer Penne Pasta
Makes 2 servings (source: Cuisine At Home)
4 oz dry penne pasta
3 oz chopped asparagus
2 boneless, skinless chicken breast seasoned with black and pepper. Brush with a little olive oil (optional)
1 tbsp. each minced shallots (I used purple onion) and garlic
5 tbsp. cold unsalted butter, cubed and divided
2/3 cup dry white wine (I used 1/3 of cooking sherry since that’s all I had)
1 tbsp. fresh lemon juice
1 tbsp. chopped parsley
1/2 cup halved grape tomatoes
1/2 cup quartered marinated artichokes hearts
1/4 cup pitted and halved kalamata olives Shaved Parmigiano-Reggiano
For the pasta, boil penne in a pot of salted water according to package directions. Add asparagus to pasta and boiling water in last 3 minutes of cooking. Drain penne and asparagus.
Grill chicken breasts over medium heat (or saute in a skillet with 1 tbsp. oil) until cooked through, about 4 minutes per side. Let chicken rest, 5 minutes, then slice.
For the sauce, saute shallots and garlic in 1 tbsp butter in a small skillet over medium-high heat until soft, 3 minutes.
Stir in wine and cook until reduced by half. Reduce heat to low and add butter, a few cubes at a time, swirling to melt before adding more. Stir in lemon juice and parsley.
Toss pasta, asparagus, tomatoes, artichokes, and olives with sauce to coat. Serve pasta with chicken and garnish with Parmigiano-Reggiano.
The hubby said I should place this recipe at the top of the list since it was so good! I’m sure I’ll be making it quiet often this summer
(note: normally I would post the calories for each serving but I’m taking a break in some meals in calorie counting. I don’t want to be a slave to the food scale and want to approach food for the joy of it and not obsess about every single macro nutrient. How do French women stay so thin without counting calories? It’s all about portion control and they walk every where!)
And last but not least… here are my workouts for last night:
Seated Dumbbell presses – 40 lbs x 8 reps x 3 sets
Lateral side raises – 20 lbs x 10 x 3
Incline Dumbbell Back Shoulders – 25 lbs x 10 x 3 (This is me in the video. It was recorded last year but I wanted to show you how I do these on the incline bench)
EZ Barbell curls – 60 lbs x 8 x 3
Concentration curls – 15 lbs x 10 x 3
Straight Barbell curls (using the oly bar and
Stay cool my friends!!