Recipe Database
Pappardelle with Chicken and Mushroom Ragu
Pappardelle with Chicken and Mushroom Ragu

6 oz. Criminal mushrooms
3 garlic cloves
1/4 c. EVOO
1 1/4 skinless boneless chicken thighs cut into 1/2 inch pieces
1 small onion chopped
3/4 tsp. chopped rosemary
3 tbsp. balsamic vinegar
1 28oz can whole tomatoes in juice
1 box Fettucine
5 oz. baby Arugula ( about 8 cups)
grated parmesan cheese

Pulse mushrooms and garlic in a food processor until finely chopped. Heat oil over med. high heat until it shimmers. Season chicken with salt and pepper and cook stirring occasionally until just golden about 3 minutes. Transfer with slotted spoon to a bowl. Reduce heat to medium and cook onion until softened, about 3 minutes. Add mushroom mixture rosemary, salt and pepper and cook, about 4 minutes till mushrooms brown. Add vinegar and cook till evaporated. Add chicken and tomatoes with juice and simmer, breaking up tomatoes with spoon until sauce is thickened, about 15 minutes. Cook pasta until al dente. Add Arugula to sauce and stir until wilted. stir in drained pasta and cook 1 minute.