Pappardelle with Chicken and Mushroom Rag

Pappardelle with Chicken and Mushroom Rag
Photo by Romulo Yanes

Ingredients

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

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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