Pappardelle with Chicken and Mushroom Ragù
A hearty Italian pasta dish featuring tender chicken thighs and cremini mushrooms in a rich tomato-based ragù sauce, served with pappardelle pasta and fresh arugula, finished with a balsamic touch.
Ingredients
- •6 ounces cremini mushrooms
- •3 cloves garlic
- •¼ cup extra-virgin olive oil
- •1¼ pounds skinless boneless chicken thighs
- •1 small onion
- •¾ teaspoon rosemary
- •3 tablespoons balsamic vinegar
- •28 ounces whole tomatoes in juice
- •½ pound dried pappardelle
- •5 ounces baby arugula
- •to taste Parmigiano-Reggiano
Cooking Instructions
- 1.
Pulse mushrooms and garlic in a food processor until finely chopped.
3 min
- 2.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
5 min
- 3.
Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
3 min
- 4.
Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
4 min
- 5.
Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
15 min
- 6.
Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
10 min
- 7.
Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.
2 min