Chicken Confit And Asparagus With Pasta Rags

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2 cups	125g / 4.4oz	Confit of chicken - shredded
1/2 lb	227g / 8oz	Asparagus - blanched, and cut into 2" spears
1 lb	454g / 16oz	Pasta rags cut 2" pieces - cooked al dente
3 tablespoons	45ml	Extra-virgin olive oil
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano Cheese
2 tablespoons	30ml	Chopped chives
		Garnish
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano Cheese
2 tablespoons	30ml	Chopped chives
1		White truffle oil - to drizzle

Recipe Instructions

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 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 truffle oil.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2322 broadcast 03-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.