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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy 1 Servings

INGREDIENTS

1 T Olive oil
2 T Minced shallots
1 T Minced garlic
2 c Confit of chicken, shredded
1/2 lb Asparagus, blanched and cut
into 2-inch spears
1 lb Pasta rags, cut into 2-inch
pieces al dente and
tossed
with olive oil
3 T Extra-virgin olive oil
1/2 c Grated Parmigiano-Reggiano
Cheese plus 1/4 cup for
garnish
2 T Chopped chives, plus 2
tablespoons for garnish
Bottle of white truffle oil
to drizzle

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2322  In a saute pan, heat the 1 tablespoon of
olive oil. When the pan is  smoking hot, saute the shallots and garlic
for 1 minute. Add the  chicken and asparagus and continue sauteing for
2 to 3 minutes.  Season with salt and pepper. 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
Parmigiano-Reggiano cheese. Fold in the chicken and asparagus. Add  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 olive oil.  Yield: 4 servings  Posted
to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1157
Calories From Fat: 790
Total Fat: 89.7g
Cholesterol: 149.7mg
Sodium: 3250.1mg
Potassium: 729.8mg
Carbohydrates: 19.6g
Fiber: 3.3g
Sugar: 3.3g
Protein: 70.9g


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