Asparagus And Chicken Confit Ragu Recipe

• 1 Tbsp. Extra virgin olive oil
• 1 c. Chopped onions Salt to taste Freshly-grnd black pepper to taste
• 1 Tbsp. Minced garlic
• 1 lb Julienned chicken confit see * Note
• 1 lb Fresh asparagus trimmed, blanched, and cut into 2" pcs
• 1/2 lb Fresh pasta sheets
• 1/2 lb Smoked Mozzarella small diced Drizzle of white truffle oil
• 1 Tbsp. Minced parsley

1. Bring a pot of salted water to a boil.
2. In a large saute/fry pan, heat the oil.
3. Add in the onions.
4. Season with salt and pepper.
5. Saute/fry for 1 minute.
6. Add in the garlic and chicken.
7. Saute/fry for 2 min.
8. Add in the asparagus.
9. Season with salt and pepper.
10. Saute/fry for 1 minute.
11. Tear the pasta sheets into bite-size pcs.
12. Place the pasta in the boiling water and cook till tender, about 4 to 5 min.
13. Remove from the heat and drain.
14. In a mixing bowl, toss the pasta with the chicken mix.
15. Season with salt and pepper.
16. Stir in cheese.
17. Season with a drizzle of truffle oil.
18. Garnish with the parsley.
19. Serve hot.
20. This recipe yields 6 servings.

extra virgin olive oil, onions salt, garlic, chicken confit, fresh asparagus trimmed, pasta sheets, drizzle of white truffle oil, parsley

Taken from cookeatshare.com/recipes/asparagus-and-chicken-confit-ragu-70677 (may not work)