1 LB spaghetti or linguini
3 Chicken breasts
Salt and pepper
2 TBS butter
2 Cups cauliflower, cut into bite-sized pieces
2 Leeks, sliced thin
4 Cloves garlic, minced
1/4 Cup dry vermouth (or dry white wine)
Juice of 1/2 a lemon
After another 3 inches of snow on Friday, it was only fitting to make a "snow-white" dish for dinner. I was ambitious and made my own spaghetti, but feel free to use whatever pasta you like.
Bring a pot of water to a boil. Season the chicken breasts with salt and pepper. Saute in olive oil until cooked-through. Set aside. Blanch the cauliflower for 4 minutes, or until just barely cooked. Shock in ice water, drain, then set aside. Add pasta to the same pot. Melt butter over medium heat. Add the leeks and garlic. Cook until soft. In the meantime slice the chicken. When leeks are soft, add the vermouth, then cauliflower and chicken. Drain pasta, then toss in the saute pan. Add lemon juice and stir in Parmesan cheese. Enjoy immediately.
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.