Tuesday Night: Quickie Pasta Sauce + Braised Broccoli

Last night I used up the last of the roasted chicken making a quick pasta sauce with copious olive oil, chopped garlic, sliced leek, diced chicken, a bit of crushed red pepper, stock (from making rillettes), and finely diced preserved lemon peel. I reduced the sauce a lot to concentrate the flavors and added the lemon peel at the very end. This went very nicely over spaghetti, topped with some fresh parsley, parmesan, and drizzle of good olive oil.

As sides I braised the last of the stalky broccoli from the farmers market in a bit of stock and Andrea made a chopped salad with persian cucumber, red pepper, avocado, and spanish radish.

The wine was Mauritson's 2003 Sauvignon Blanc.