Pappardelle with Chicken and Mushroom Ragù
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
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