Chicken Confit and Asparagus with Pasta Rags

• 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

1. In a saute pan, heat the olive oil.
2. When the pan is smoking hot, saute the asparagus, for about 5 minutes.
3. Add the shallots and garlic, and saute for 3 minutes.
4. Add the chicken and continue to saute for 2 to 3 minutes.
5. Season with salt and pepper.
6. Turn the pasta into a mixing bowl.
7. Toss the pasta with the extra-virgin olive oil and cheese.
8. Fold in the chicken and asparagus.
9. Add the chives and season with salt and pepper.
10. Place the pasta in an over-sized shallow pasta platter.
11. Garnish with 1/4 cup cheese, 2 tablespoons chives and a drizzle of truffle oil.

olive oil, blanched, shallots, garlic, chicken confit, salt, pasta rags, extravirgin olive oil, chives, oil

Taken from www.foodnetwork.com/recipes/chicken-confit-and-asparagus-with-pasta-rags-recipe.html (may not work)