with the argus just around the corner, it's time to start planning your pre-marathon pasta feast!

done right, carbo-leading will give your body the energy it needs to power you through the race...so eat up and enjoy!

try this very easy to make, delicious chicken fettuccine with pesto cream sauce

serves 4

3 boneless, skinless chicken breasts

salt and ground black pepper

1 tablespoon olive oil

450g fettuccine

1/2 cup basil pesto

1/4 cup heavy cream

method

1. Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy pan, pound the chicken to an even thickness. Season with salt and pepper.

2. Heat the oil in a large nonstick pan; cook the chicken until golden brown and cooked through, 3-4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.

3. Meanwhile, cook the pasta according to package instructions. Reserve 1/4 cup cooking water. Drain the pasta and return to pot.

4. In a small saucepan, heat the pesto over low heat. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Diving among shallow bowls; top with chicken. Drizzle with remaining sauce and serve immediately.