Pappardelle with Chicken and Mushroom Rag

Pappardelle with Chicken and Mushroom Rag
Photo by Romulo Yanes


  • 1 ¼ pounds skinless boneless chicken thighs
  • 1 (28-ounce) can whole tomatoes
  • 3 tablespoons balsamic vinegar
  • 5 ounces baby arugula
  • ¾ teaspoon rosemary
  • 3 cloves garlic
  • 6 ounces cremini mushrooms
  • + 4 more ingredients
    • Parmesan cheese, freshly grated
    • 1 small onion
    • ½ pound dried pappardelle
    • ¼ cup extra-virgin olive oil

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 slot...

View full recipe at Epicurious


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