Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 tablespoons minced shallots

  3. 1 tablespoon minced garlic

  4. 2 cups Chicken Confit, shredded

  5. 1/2 pound asparagus, blanched and cut into 2-inch spears

  6. 1 1/2 cups teardrop or grape tomatoes (different colors if available)

  7. Salt and freshly ground black pepper

  8. 1 pound pasta rags, cut into 2-inch pieces, cooked al dente and tossed with olive oil

  9. 3 tablespoons extra-virgin olive oil, plus additional for drizzling over pasta to finish

  10. 1/2 cup grated Parmigiano-Reggiano, plus

  11. 1/4 cup, for garnish

  12. 2 tablespoons chopped chives, plus

  13. 2 tablespoons, for garnish

Instructions Jump to Ingredients ↑

  1. In a saute pan, heat the 1 tablespoon of olive oil. When the pan is hot, saute the shallots and garlic for 1 minute. Add the chicken and asparagus and continue to cook for 2 to 3 minutes, stirring occasionally. Add the tomatoes, stir to combine, and season with salt and pepper. Remove from the heat and set aside. 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 extra-virgin olive oil and 1/2 cup Parmigiano-Reggiano. Fold in the chicken, asparagus, and tomatoes. Add 2 tablespoons chives and season with salt and pepper. Place the pasta in an over-sized shallow pasta platter. Garnish with Parmigiano Reggiano, chives and a drizzle of extra-virgin olive oil.

  2. Yield : 4 to 6 servings


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