Pappardelle with Chicken and Mushroom Ragù

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. 1.

   Pulse mushrooms and garlic in a food processor until finely chopped.

   3 min

2. 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. 3.

   Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.

   3 min

4. 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. 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. 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. 7.

   Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

   2 min