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Ingredientes
- 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
Direcciones
- Bring a pot of salted water to a boil. In a large saute/fry pan, heat the oil. Add in the onions. Season with salt and pepper. Saute/fry for 1 minute. Add in the garlic and chicken. Saute/fry for 2 min. Add in the asparagus. Season with salt and pepper. Saute/fry for 1 minute.
- Tear the pasta sheets into bite-size pcs. Place the pasta in the boiling water and cook till tender, about 4 to 5 min. Remove from the heat and drain.
- In a mixing bowl, toss the pasta with the chicken mix. Season with salt and pepper. Stir in cheese. Season with a drizzle of truffle oil. Garnish with the parsley. Serve hot.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 102 | 38% |
| Total Fat 11.59g | 14% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 804mg | 34% |
| Potassium 1848mg | 53% |
| Total Carbs 27.95g | 7% |
| Dietary Fiber 11.8g | 39% |
| Sugars 15.32g | 10% |
| Protein 13.81g | 22% |
