Asparagus And Chicken Confit Ragu
ItalianChickenIntermediate25 minBy Northstar
Ingredients
Servings
4
- 1 tbsp olive oil
- 1 cup minced onions
- 1 tbsp chopped garlic
- 1 lb julienned chicken confit (or rotisserie chicken)
- 1 lb fresh asparagus, trimmed, blanched and cut in 2-inch pieces
- 0.5 lb fresh pasta sheets or wide noodles
- 0.5 lb smoked mozzarella, small diced
- 1 tsp white truffle oil
- 1 tbsp chopped parsley
- 1 tsp salt and freshly ground black pepper
Instructions
- 1
Bring a pot of salted water to a boil.
- 2
In a large sauté pan, heat olive oil. Add onions and season with salt and pepper. Sauté 1 minute.
- 3
Add garlic and chicken. Sauté 2 minutes. Add asparagus pieces and season with salt and pepper. Sauté 1 minute.
- 4
Tear pasta sheets into bite-size pieces. Cook in boiling water until tender, 4 to 5 minutes. Drain.
- 5
In a mixing bowl, toss the pasta with the chicken and asparagus mixture. Season with salt and pepper.
- 6
Stir in smoked mozzarella. Add a drizzle of truffle oil. Garnish with parsley and serve warm.