Spring Chicken and Asparagus Ragu
Adapted from Martha Stewart Living
Leeks, asparagus and peas remind us of spring!
Yields: 4 servings
Prep time: 1 hour
Cook time: 30 minutes
Ingredients
Amount |
Ingredient |
|---|---|
1 tbsp |
olive oil |
1¾ cups |
chicken stock |
1¼ lb |
chicken |
To taste |
salt |
4 |
plum tomatoes |
4 |
spring carrots |
1 |
leek |
1 cup |
peas |
As needed |
fresh parsley |
½ lb |
asparagus |
As needed |
egg noodles |
To taste |
black pepper |
Insructions
Remove skin from chicken breasts or thighs and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat, add chicken, and cook until golden brown on both sides, about 7 minutes total.
Add stock, tomatoes, and carrots, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes. Remove chicken and set aside.
Add leeks, asparagus, and peas and cook until all the vegetables are tender, about 10-15 more minutes.
Meanwhile, pull chicken from bone, and shred into large bit-size pieces. Return chicken to skillet and cook until heated through, about 2 minutes. Garnish with parsley and serve on top of egg noodles. (Add a little grated parmesan cheese if desired.)