Braden Family Cookbook
AND CHICKEN RAGU
C. B. Original
a pot of salted water to a boil. Add
the penne pasta and proceed to cook for about 9 minutes.
The last minute of cooking is done when the pasta is added to the chicken
ragu mixture for its last bit of cooking.
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. Add the reduced
add the pasta that has about one more minute of cooking to go.
Stir over moderate heat for about 1 - 2 minutes.
Season with salt & pepper. Serve
in individual warmed pasta bowls or plates.
Garnish with chopped parsley. Drizzle
a little really good olive oil over the mixture.
Use smoked duck or turkey or confit of duck.
Add a little chopped buffalo mozzarella cheese tossed in at the end.
good Chardonnay. Crispy baguette.
Add 1 TBSP. vegetable oil (peanut is O.K.)
to a large pot of boiling water. Drop asparagus in boiling water for
no more than 3 minutes. Remove
asparagus from boiling water and drop into a big bowl of ice water and ice to
stop the cooking and set the bright green color.