📝 Instructions
= Recipe
1. Bring a large pot of salted water to a boil over high.
2. In a Dutch oven or heavy lidded pot, heat 2 tbsp extra-virgin olive oil over medium. Add 0.5 cup white onion (finely chopped), 0.5 cup carrot (finely chopped), and 0.5 cup celery (finely chopped); season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes. Add 3 cloves garlic (minced) and cook, stirring, until fragrant, 1 minute.
3. Add 1 lb ground chicken, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 3 minutes.
4. Add 1 cup low-sodium chicken broth, 0.5 cup heavy cream, and 1 fresh oregano sprig and bring to a simmer, stirring and spreading the meat in an even layer to keep it submerged in the liquid. Cover, adjust heat to medium-low and cook until chicken is tender and cooked through, 5 minutes. Uncover and cook, stirring occasionally, until liquid has reduced by half, about 5 minutes longer. Discard oregano sprig.
5. Meanwhile, add 1 lb short pasta (such as gemelli or fusilli) to the boiling water and cook according to package directions until al dente, adding 1 lb asparagus (trimmed and sliced 1/4-inch-thick) during the last 2 minutes. Reserve 1 cup of the pasta water and drain.
6. Add pasta mixture and 1/2 cup of the reserved pasta water to the chicken ragu and cook over medium, stirring vigorously, until most of the liquid is absorbed, about 2 minutes. Turn off heat and add 2 tbsp lemon juice, 0.5 cup Parmesan (freshly grated), 0.25 cup chives (chopped), and 0.5 tsp crushed red pepper (optional) and stir until pasta is evenly coated in the sauce, 1 minute. Season with salt and pepper.
7. Divide pasta among bowls and top each with more Parmesan and chives. Serve warm.
