cateory: cuisine
Asparagus And Chicken Confit Ragu
Reviews: 198
Ingredients:
- 1 Tablespoon Olive oil
- 1 Cup Minced onions
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1 Tablespoon Chopped garlic
- 1 Pound Julienned chicken confit;
- 1 Pound Fresh asparagus; trimmed, blanched,
- And cut into 2\" pieces
- 1/2 Pound Fresh pasta sheets
- 1/2 Pound Smoked Mozzarella; small diced
- Drizzle of white truffle oil
- 1 Tablespoon Chopped parsley
How to make
Asparagus And Chicken Confit Ragu
Asparagus And Chicken Confit Ragu
- 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
- Servings: 6
Comments for
Asparagus And Chicken Confit Ragu
Asparagus And Chicken Confit Ragu
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