No, I didn't plan on an "All-C" dinner...
But I had some roast chicken... and some cauliflower... there are still chives growing in the garden... and caraway is my go-to spice with cauliflower...
And I wanted pasta... so here's the result!
I buzzed some cauliflower in the Cuisinart...
(http://www.thisoldchef.com/blog.html/salmon_with_cauliflower_pure_and_green_zebra_caprese)
and sautéed it in a bit of EVOO until it started to soften and color. I added a healthy sprinkling of caraway seeds, then I remembered that there was some gravy from the roast chicken dinner!
In. It. Went.
Next I added the (cubed) roast chicken, but I felt the need for a bit more sauce, so I made a mini-batch of béchamel with about 1T butter and an equal amount of flour. And then I added some milk...
(http://www.thisoldchef.com/blog.html/shepherds_pie/)
Once cooked, I added that to the cauliflower/chicken mix. I poured this mixture onto almost cooked farfalle... Continued to cook for a bit until the pasta was ready... Tossed in a bit of Parmigiano and some pasta water... Tasted for salt and pepper... Plated it in hot bowls... and sprinkled chopped chives on top.
A totally new dinner for us, but absolutely delicious! Familiar flavors combined in an unfamiliar way...
Look in your fridge... A new favorite is waiting!