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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- 2 c. Confit of chicken shredded
- 1/2 lb Asparagus blanched, and cut into 2" spears
- 1 lb Pasta rags cut 2" pcs cooked al dente
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 1/2 c. Grated Parmigiano-Reggiano Cheese
- 2 Tbsp. Minced chives
- 1/4 c. Grated Parmigiano-Reggiano Cheese
- 2 Tbsp. Minced chives
- 1 bot White truffle oil to drizzle
Direcciones
- In a saute/fry pan, heat the 1 Tbsp. of extra virgin olive oil. When the pan is smoking warm, saute/fry the shallots and garlic for 1 minute. Add in the chicken and asparagus and continue sauteing for 2 to 3 min. Season with salt and pepper.
- Drop the pasta rags in boiling water for 2 min. Remove and drain. Turn the pasta into a mixing bowl. Toss the pasta with the extra-virgin extra virgin olive oil and Parmigiano-Reggiano cheese. Mix in the chicken and asparagus. Add in the chives and season with salt and pepper. Place the pasta in an over-sized shallow pasta platter. Garnish with Parmigiano-Reggiano cheese, chives and a drizzle of truffle oil.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 1028 | |
| Calories from Fat 1015 | 99% |
| Total Fat 114.81g | 144% |
| Saturated Fat 15.86g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 100mg | 3% |
| Total Carbs 2.86g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.71g | 0% |
| Protein 1.0g | 2% |
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