Pappardelle with Chicken and Mushroom Ragù

Ingredients

• 8 cups baby arugula 
• 3 tablespoons balsamic vinegar 
• 28 ounce canned tomatoes whole canned
• 6 ounces cremini mushrooms 
• 3  garlic cloves 
• 0.3 cup olive oil extra-virgin
• 1 small onion chopped
• 0.5 pound pappardelle dried
• 4 servings accompaniment: parmigiano-reggiano grated
• 0.8 teaspoon rosemary chopped
• 1.3 pounds chicken thighs boneless skinless cut into 1/2-inch pieces

Equipment

• food processor
• bowl
• frying pan
• pot
• slotted spoon

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. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes.
3. Transfer with a slotted spoon to a bowl.
4. Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
5. Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
6. Add vinegar and cook until evaporated.
7. 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.