This dish is ideal for carbo loading before a race, and tastes even better (if that’s even possible) cold the next day.
1 package (3ish servings of pasta) tortellini
3 large portobello mushrooms
1 bunch (10-15 stalks) asparagus
3/4 c. pesto (optional: spicy!)
3 cloves of garlic
2-4 tbsp. Parmesan cheese
2-3 large chicken breasts (optional: with chimichurri sauce)
Dice mushrooms, asparagus, onion, and garlic, and saute in (a lot of) olive oil. Add salt and pepper to taste. Cut chicken into bite-sized pieces and saute in a separate pan. Boil water and make tortellini according to the package. When done, drain the tortellini and combine with pesto, sauteed vegetables, chicken, and parmesan cheese. Serve with garlic bread and wine for a delicious experience.