Recipe - Chicken Confit And Asparagus With Pasta Rags

1 tablespoon Olive oil
2 tablespoon Minced shallots
1 tablespoon Minced garlic
2 cup Confit of chicken; shredded
One half pound Asparagus; blanched and cut
into 2inch spears
1 pound Pasta rags; cut into 2inch
pieces, al dente and tossed
with olive oil
3 tablespoon Extravirgin olive oil
One half cup Grated ParmigianoReggiano
Cheese; plus One fourth cup, for
garnish
2 tablespoon Chopped chives; plus 2
tablespoons, for garnish
Bottle of white truffle oil;
to drizzle

ESSENCE OF EMERIL SHOW#EE2322

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 the boiling water for 2 minutes. Remove and
drain. Turn the pasta into a mixing bowl. Toss the pasta with the
extravirgin olive oil and ParmigianoReggiano cheese. Fold in the chicken
and asparagus. Add the chives and season with salt and pepper. Place the
pasta in an oversized shallow pasta platter. Garnish with
ParmigianoReggiano cheese, chives and a drizzle of olive oil.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 28, 1998