Chicken Confit and Asparagus with Pasta Rags |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
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