Spring Chicken and Asparagus Ragu

Summary

Yield
Servings
SourceAdapted from Martha Stewart Living
Prep time1 hour
Cooking time30 minutes
Total time1 hour, 30 minutes

Description

Leeks, asparagus and peas remind us of spring!

Ingredients

1 tablespoon
olive oil
1 3/4 cup
chicken stock
1 1/4 pound
chicken
   
salt and pepper
4  
plum tomatoes
4  
spring carrots
1  
leek
1 cup
peas
   
parsley
1/2 pound
asparagus
   
egg noodles

Instructions

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.)
 

Notes