PUBLISHED 06/19/2007
Hill running is not part of Siegfried Eisenberger's training program; it is his training program. The executive chef at the Broadmoor, a 3,000-acre resort in Colorado Springs, makes the most of the mountainous region by charging up hills on all of his four weekly runs. He trains on roads, trails, and stairs that ascend 1,200 feet for a single purpose: to run the Pikes Peak Ascent and Marathon, an event in August consisting of a half-marathon that climbs nearly 8,000 feet to the peak and a round-trip marathon--up and back down--the following day.
Eisenberger trains year-round, but prefers the summer when he can run on the course. "The snow begins to melt in May," he says. "By July, I can do the '3-2-1.'" For this workout, he drives to the 14,110-foot summit, runs down the trail then back up for three miles, then two, then one, for a total of 12 miles. "It's great altitude practice," he says.
The night before morning runs, Eisenberger cooks light dinners, such as this chicken and pasta dish. "You can use beef, fish, or even pork," he says. It'll likely be his meal the night before this year's Pikes Peak half-marathon (August 18), which will be his eighth ascent (best time: 3:45). The next day he'll run the marathon, completing the "double" for the first time. "This race is great," says Eisenberger, 59. "It reminds me that age is only a number."
How To Make It:
Chicken Scallopini with Linguine and Spinach
8 ounces whole-wheat linguine
4 chicken breasts (each about 5 ounces)
Salt and pepper to taste
1 teaspoon fresh thyme, chopped
2 cloves garlic, finely chopped
3 cups or one package baby spinach
1 teaspoon fresh basil, finely chopped
2 tablespoons olive oil
11/2 cups Bertolli Organic Olive Oil, Basil, and Garlic sauce*
1 tablespoon fresh flat-leaf parsley, chopped
1/2 cup Parmigiano-Reggiano, grated
Cook pasta according to package directions. Season chicken with salt, pepper, and thyme. Preheat a nonstick skillet on medium-high heat. Brown chicken on both sides and cook until done (about seven minutes each side). Remove from pan. In skillet, saute garlic, spinach, and basil with olive oil over high heat. Drain pasta and add it to the skillet, remove from heat, and combine with spinach mixture. Place pasta in serving dish, top with heated tomato sauce and sliced chicken breasts. Garnish with parsley and Parmigiano-Reggiano. Serves four.
Calories: 550
Fat: 16 g
Carbs: 51 g
Protein: 49 g
Broadmoor Tomato Sauce
1 tablespoon extra virgin olive oil
1 shallot, finely chopped
2 cloves garlic, minced
8 ounces (1 cup) canned crushed tomatoes with liquid
4 ounces (1/2 cup) tomato puree
1 tablespoon fresh basil leaves, coarse chopped
1 teaspoon fresh oregano leaves, chopped
Salt and pepper to taste
In a saucepan over medium heat, saut?he oil, shallot, and garlic. Add crushed tomatoes, puree, and tomato liquid, bring to a simmer. Stir in herbs and season with salt and pepper. Continue to simmer on reduced heat for 15 minutes. Adjust consistency with water and season to taste.
