Pappardelle with Chicken and Mushroom Ragù |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Cremini mushrooms give added meaty depth to flavorful (yet inexpensive) chicken thighs in a rustic but light ragù. Ingredients:
6 ounces cremini mushrooms |
3 garlic cloves |
1/4 cup extra-virgin olive oil |
1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces |
1 small onion, chopped |
3/4 teaspoon chopped rosemary |
3 tablespoons balsamic vinegar |
1 (28-ounce) can whole tomatoes in juice |
1/2 pound dried pappardelle |
5 ounces baby arugula (about 8 cups) |
accompaniment: grated parmigiano-reggiano |
Directions:
1. Pulse mushrooms and garlic in a food processor until finely chopped.
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.
3. Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
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.
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.
6. Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
7. Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.
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