Braised Chicken & Torn Pasta
This is comfort food, deconstructed and spring-loaded. Slow-braised chicken is folded into torn sheets of pasta—like ravioli turned inside out—catching swirls of mascarpone and Parmesan, brightened with white balsamic. Asparagus, sweet peas, and baby spinach are woven throughout, while a golden gremolata of lemon, herbs, and garlic delivers a zesty, toasted finish.
Nutritional facts
Protein
46g
Carbs
83g
Calories
990
Fat
56g
Ingredients
Lasagna Sheets, Mascarpone Cheese, Chicken Thigh, Extra Virgin Olive Oil, White Balsamic Vinegar, Asparagus, Garlic, Lemon Zest, Onion, Peas, Kosher Salt, Shallot, Black Pepper, Chicken Base, Baby Spinach, Panko Breadcrumbs, White Wine, Italian Parsley, Parmesan Cheese
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About Patrick Kriss
From Toronto to New York to France, Michelin-starred Chef Patrick Kriss has thrived in some of the most prestigious kitchens around the world. Today, he is the founder of Alo Food Group, a celebrated group of restaurants and spaces that includes Alo, a contemporary French restaurant; its off-shoot bistro, Aloette; the American-style restaurant, Alobar Yorkville and Alobar Downtown; Salon, a contemporary event space for private dining; Aloette GO, located in Liberty village; and their newest venture, Alder, located under the ACE Hotel. Both Alo and Alobar Yorkville received one Michelin star each in 2022, making Patrick the only chef to receive the coveted award for two of his restaurants in Toronto. In 2023, Alder also made the list of Michelin-recommended restaurants.
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