Chicken confit & asparagus with pasta rags

Yield: 4 servings

Measure Ingredient
1.00 tablespoon olive oil
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
2.00 cup confit of chicken; shredded
½ pounds asparagus; blanched, and
1 \N ; cut into 2” spears
1.00 pounds pasta rags cut 2” pieces; cooked al dente
3.00 tablespoon extra-virgin olive oil
½ cup grated parmigiano-reggiano cheese
2.00 tablespoon chopped chives
1 \N === garnish ===
¼ cup grated parmigiano-reggiano cheese
2.00 tablespoon chopped chives
1.00 \N bottle white truffle oil; to drizzle

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.

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

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

03-27-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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