Asparagus And Chicken Confit Ragu

1 Tablespoon Olive oil
1 Cup Minced onions
Salt; to taste
Freshly-ground black pepper; to taste
1 Tablespoon Chopped garlic
1 Pound Julienned chicken confit; see * Note
1 Pound Fresh asparagus; trimmed, blanched,
And cut into 2" pieces
1/2 Pound Fresh pasta sheets
1/2 Pound Smoked Mozzarella; small diced
Drizzle of white truffle oil
1 Tablespoon Chopped parsley
6 servings.
Bring a pot of salted water to a boil. In a large saute pan, heat the oil.
Add the onions. Season with salt and pepper. Saute for 1 minute. Add the
garlic and chicken. Saute for 2 minutes. Add the asparagus. Season with salt
and pepper. Saute for 1 minute. Tear the pasta sheets into bite-size pieces.
Place the pasta in the boiling water and cook until tender, about 4 to 5
minutes. Remove from the heat and drain. In a mixing bowl, toss the pasta
with the chicken mixture. Season with salt and pepper. Stir in cheese.
Season with a drizzle of truffle oil. Garnish with the parsley. Serve warm.
This recipe yields
Servings: 6