Pasta Rags with Chicken Confit, Asparagus, and Teardrop Tomatoes | Emerils.com

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 2 cups Chicken Confit, shredded
• 1/2 pound asparagus, blanched and cut into 2-inch spears
• 1 1/2 cups teardrop or grape tomatoes (different colors if available)
• Salt and freshly ground black pepper
• 1 pound pasta rags, cut into 2-inch pieces, cooked al dente and tossed with olive oil
• 3 tablespoons extra-virgin olive oil, plus additional for drizzling over pasta to finish
• 1/2 cup grated Parmigiano-Reggiano, plus 1/4 cup, for garnish
• 2 tablespoons chopped chives, plus 2 tablespoons, for garnish