Spring Chicken and Asparagus Ragu
Adapted from Martha Stewart Living
Leeks, asparagus and peas remind us of spring!
Prep Time
60 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 tablespoon olive oil
1 3⁄4 cups stock, chicken
1 1⁄4 pounds chicken
salt
4 tomato, plum
4 carrot (spring)
1 leek
1 cup peas
parsley, fresh
1⁄2 pound asparagus
noodles, egg
black pepper
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.)