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CHICKEN,ASPARAGUS, RAGS EMERIL

fit and Asparagus with Pasta Rags
Recipe courtesy Emeril Lagasse, 2007
1 tablespoon olive oil
8 ounces asparagus, blanched, cut into 2-inch pieces
2 tablespoons minced shallots
1 tablespoon minced garlic
2 cups shredded chicken confit
Salt and ground black pepper
1 pound pasta rags, cut into 2-inch pieces, cooked al dente
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano, plus 1/4 cup for garnish
2 tablespoons chopped chives, plus 2 tablespoons for garnish
Bottle white truffle oil, to drizzle

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the asparagus, for about 5 minutes. Add the shallots and garlic, and saute for 3 minutes. Add the chicken and continue to saute for 2 to 3 minutes. Season with salt and pepper. Turn the pasta into a mixing bowl. Toss the pasta with the extra-virgin olive oil and 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 1/4 cup cheese, 2 tablespoons chives and a drizzle of truffle oil.

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating: No Rating

Episode#: EE1023

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