Asparagus & chicken confit ragu

Yield: 6 servings

Measure Ingredient
1.00 tablespoon olive oil
1.00 cup minced onions
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 tablespoon chopped garlic
1.00 pounds julienned chicken confit; see * note
1.00 pounds fresh asparagus; trimmed, blanched,
1 and cut into 2 pieces
½ pounds fresh pasta sheets
½ pounds smoked mozzarella; small diced
1 drizzle of white truffle oil
1.00 tablespoon chopped parsley

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. This recipe yields 6 servings.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-02-1998

Recipe by: Emeril Lagasse

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