I kind of winged this one but it came out so well I just had to post it . I had mushrooms , I had skinless chicken thighs, and all of the other ingredients. Pappardelle type pasta would have been awesome, but I only had fettucine. It was perfectly fine, just try and get as fat a noodle as possible, fettucine, pappardelle type of spaghetti. This is a rustic type ragu, of course you can use white meat chicken just cut into 1/2″ pieces. Firstly what is a ragu? In Italian cuisine it is a meat-based sauce, commonly served with a pasta. In the northern Italian regions, a ragu is typically a sauce of meat , and cooked with sautéed vegetables in a liquid. Meats are varied and the liquids can be broth, stock, water wine, milk , cream or tomato, and often includes combinations of these. Characteristically, a ragu is a sauce of braised or stewed meat that may be flavoured with tomato, to distinguish it from a tomato sauce that is flavoured with the addition of meat. In southern Italian regions, ragus contain substantial quantities of meat, cooked with vegetables and tomatoes as well. This ragu is a winner, and pretty easy. You’ll need a food processor to get the mushrooms chopped, and a 12″ heavy skillet.
I might also add that I added the arugula and Joel had quite the time picking it out. It added a wonderful flavor despite his picking, I would have loved to do a pod cast of him picking it out, but I was too busy enjoying the dish!
Picture of a beautiful Colorado Day from my kitchen to yours. Just have to add that my family is out here now and they loved this dish! especially my son-in-law Brian.
*serves 4 as a main dish
6 oz. cremini mushrooms
3 garlic cloves
1 1/4 lb. boneless skinless chicken thighs, cut into app. 1/2-inch pieces
1 small onion chopped
3/4 tsp. chopped fresh rosemary
3 tbsp. balsamic vinegar
1 28 oz. can whole tomatoes in juice
1 lb. box of pasta, Pappardelle, Fettucine, any thick spaghetti will do nicely
5 oz. baby arugula, kale, spinach whatever green you like and have in the house will work just fine (use as much or as little of this as you want, 5 oz. was an estimate)
Kosher Salt and Freshly Ground Black Pepper
Pulse mushrooms and garlic in a food processor until finely chopped
Heat olive oil in a 12 inch heavy skillet over medium high heat. Cut chicken into 1/2″ pieces ( approximately) and season chicken with about 1/2 teaspoon kosher salt and about 1/4 tsp. freshly ground black pepper. Cook chicken in olive oil until a golden color, about 5 minutes. Transfer with a slotted spoon to a bowl.
Reduce heat to medium and cook onion in oil, stirring occasionally until softened , about 5 minutes.
Add mushroom mixture, rosemary , 1/2 tsp. kosher salt and 1/4 tsp. freshly ground black pepper, stirring constantly until it begins to brown up, again about 5 minutes.
Add vinegar and cook until evaporated for about 3 minutes, Add chicken and tomatoes ( with juice) then bring to a simmer, breaking up whole tomatoes with the back of a wooden spoon, stir occasionally, cook until sauce starts to thicken up, about 30 minutes or so.
Meanwhile cook pasta until al-dente (according to package directions)
Add arugula to sauce and stir until wilted , it will wilt immediately, reserve a cup of pasta water before draining pasta and add to sauce as needed, I probably used 1/2 cup of pasta water to thin it out . Serve sauce over pasta, it was delicious.