Active Time

　　30 min

　　Total Time

　　45 min

　　Cremini mushrooms give added meaty depth to flavorful (yet inexpensive) chicken thighs in a rustic but light ragù.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Pulse mushrooms and garlic in a food processor until finely chopped.

　　

Step 2

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 slotted spoon to a bowl.

　　

Step 3

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

　　

Step 4

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

　　

Step 5

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.

　　

Step 6

Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.

　　

Step 7

Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.