Pappardelle with Chicken and Mushroom RagùSource Epicurious

Pappardelle With Chicken And Mushroom Ragù

Serving 4 people

45 min


  • baby arugula 5 ounces baby arugula (about 8 cups)
  • balsamic vinegar 3 tablespoons balsamic vinegar
  • canned tomatoes 1 (28-ounce) can whole tomatoes in juice
  • cremini mushrooms 6 ounces cremini mushrooms
  • garlic cloves 3 garlic cloves
  • olive oil 1/4 cup extra-virgin olive oil
  • onion 1 small onion, chopped
  • pappardelle 1/2 pound dried pappardelle
  • parmigiano reggiano Accompaniment: Grated Parmigiano-Reggiano
  • rosemary 3/4 teaspoon chopped rosemary
  • skinless boneless chicken thighs 1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
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How to make it

  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.
  3. Transfer with a slotted spoon to a bowl.
  4. Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
  5. Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
  6. Add vinegar and cook until evaporated.
  7. 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.
  8. Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
  9. Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.