Pappardelle with Chicken and Mushroom Rag

Ingredients

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

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