Today’s classic chicken is John’s sous vide chicken breast served au jus with my confetti couscous, and spinach. We are supposed to be having butternut squash but the cut up squash I bought has not liked sitting around for a week. Couscous is always a good quick substitute. I give a quick chop to a carrot, celery, green onion, and parsley and add them into the couscous for some color and texture. The spinach is Stouffer’s spinach soufflé from the grocery’s frozen aisle.