Pappardelle with Chicken and Mushroom Ragu
- 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)
- Produce
- Baby arugula (5 ounces)
- Cremini mushrooms (6 ounces)
- Onion, small (1)
- Rosemary (3/4 teaspoon)
- Tomatoes in, whole juice (1 (28-ounce) can)
- Meat
- Chicken thighs, skinless boneless (1 1/4 pounds)
- Condiments
- Balsamic vinegar (3 tablespoons)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil, extra-virgin (1/4 cup)
- Pasta & Grains
- Pappardelle, dried (1/2 pound)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published October 1, 2008 (4 years ago).
2 people saved this recipe.
