Pappardelle with Chicken and Mushroom Ragù
Pappardelle with Chicken and Mushroom Ragù is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pulse mushrooms and garlic in a food processor until finely chopped.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse 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 slotted spoon to a bowl.
Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
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.
Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
Add arugula to sauce and stir until wilted.
Stir in drained pasta and cook 1 minute.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.