|Recipe Name:||Asparagus And Chicken Confit Ragu||Submitted by:||Administrator|
|Number of Servings:||6|
1 Tablespoon(s) Olive oil
1 Cup(s) Minced onions
Salt, to taste
Freshly-ground black pepper
1 Tablespoon(s) Chopped garlic
1 Pound(s) Julienned chicken confit
see * Note
1 Pound(s) Fresh asparagus, trimmed
And cut into 2" pieces, And cut into 2" pieces
1/2 Pound(s) Fresh pasta sheets
1/2 Pound(s) Smoked Mozzarella, small
Drizzle of white truffle oil
1 Tablespoon(s) Chopped parsley
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 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe
Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net
06-02-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 31
Total Fat: 3.5g