Asparagus And Chicken Confit Ragu

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Minced onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Julienned chicken confit - see * Note
1 lb	454g / 16oz	Fresh asparagus - trimmed, blanched, and cut into 2" pieces
1/2 lb	227g / 8oz	Fresh pasta sheets
1/2 lb	227g / 8oz	Smoked Mozzarella - small diced
		Drizzle of white truffle oil
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Bring a pot of salted water to a boil. In a large saute pan, heat the oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic and chicken. Saute for 2 minutes. Add the asparagus. Season with salt and pepper. Saute for 1 minute.

Tear the pasta sheets into bite-size pieces. Place the pasta in the boiling water and cook until tender, about 4 to 5 minutes. Remove from the heat and drain.

In a mixing bowl, toss the pasta with the chicken mixture. Season with salt and pepper. Stir in cheese. Season with a drizzle of truffle oil. Garnish with the parsley. Serve warm.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B35 broadcast 05-06-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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