Chicken confit and asparagus with pasta rags

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 tablespoons Minced shallots
1 tablespoon Minced garlic
2 cups Confit of chicken; shredded
½ pounds Asparagus; blanched and cut into 2-inch spears
1 pounds Pasta rags; cut into 2-inch pieces, al dente and tossed with olive oil
3 tablespoons Extra-virgin olive oil
½ cup Grated Parmigiano-Reggiano Cheese; plus 1/4 cup, for garnish
2 tablespoons Chopped chives; plus 2 tablespoons, for garnish
Bottle of white truffle oil; to drizzle

Directions

ESSENCE OF EMERIL SHOW#EE2322

In a saute pan, heat the 1 tablespoon of olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the chicken and asparagus and continue sauteing for 2 to 3 minutes. Season with salt and pepper. Drop the pasta rags in the boiling water for 2 minutes. Remove and drain. Turn the pasta into a mixing bowl. Toss the pasta with the extra-virgin olive oil and Parmigiano-Reggiano cheese. Fold in the chicken and asparagus. Add the chives and season with salt and pepper. Place the pasta in an over-sized shallow pasta platter. Garnish with Parmigiano-Reggiano cheese, chives and a drizzle of olive oil.

Yield: 4 servings

Posted to recipelu-digest by molony <molony@...> on Feb 28, 1998

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