Friday 4.9.2021


Friday 4.9.2021


3 Rounds:

500/400 Meter Row
40 Wall Balls (20/14)
30 Dumbbell Snatches (50/35)
20 Toes to Bar

Recipe of the Week:
If you’re anything like us you like to make dinner in bulk! This recipe is perfect for that. Try out this Chicken & Spinach Skillet Pasta with Lemon & Parmesan.

8 ounces gluten-free penne pasta or whole-wheat penne pasta
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into bite-size pieces
½ teaspoon salt
¼ teaspoon ground pepper
4 cloves garlic, minced
½ cup dry white wine
Juice and zest of 1 lemon
10 cups chopped fresh spinach
4 tablespoons grated Parmesan cheese, divided

1) Cook pasta according to package directions. Drain and set aside.
2) Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.
3) Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.