Categories: Chicken, Main Dish

Ingredients

• 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)
• * Accompaniment: Grated Parmigiano-Reggiano

Directions

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.

3. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes.

4. Transfer with a slotted spoon to a bowl.

5. Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.

6. Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.

7. Add vinegar and cook until evaporated. 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.

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