Pappardelle with Chicken and Mushroom Ragù
['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']
Pulse mushrooms and garlic in a food processor until finely chopped.
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.
Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
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.
Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.