Chicken Confit and Asparagus with Pasta Rags (Emeril Lagasse) Recipe

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Chicken Confit and Asparagus with Pasta Rags (Emeril Lagasse)
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  1. 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 white truffle oil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 334.43 Kcal (1400 kJ)
Calories from fat 149.57 Kcal
% Daily Value*
Total Fat 16.62g 26%
Cholesterol 1.18mg 0%
Sodium 11.23mg 0%
Potassium 144.19mg 3%
Total Carbs 45.62g 15%
Sugars 22.46g 90%
Dietary Fiber 1.37g 5%
Protein 3.44g 7%
Vitamin C 5.3mg 9%
Iron 1.3mg 7%
Calcium 38.4mg 4%
Amount Per 100 g
Calories 146.83 Kcal (615 kJ)
Calories from fat 65.67 Kcal
% Daily Value*
Total Fat 7.3g 26%
Cholesterol 0.52mg 0%
Sodium 4.93mg 0%
Potassium 63.31mg 3%
Total Carbs 20.03g 15%
Sugars 9.86g 90%
Dietary Fiber 0.6g 5%
Protein 1.51g 7%
Vitamin C 2.3mg 9%
Iron 0.6mg 7%
Calcium 16.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
  • 9

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

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