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pappardelle-with-chicken-and-mushroom-ragu-350224.json
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{
"directions": [
"Pulse 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."
],
"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"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Chicken",
"Mushroom",
"Pasta",
"Tomato",
"Quick & Easy",
"Father's Day",
"Dinner",
"Fall",
"Family Reunion",
"Gourmet",
"Dairy Free",
"Wheat/Gluten-Free",
"Peanut Free",
"Tree Nut Free",
"Soy Free",
"No Sugar Added",
"Kosher"
],
"title": "Pappardelle with Chicken and Mushroom Rag\u00f9",
"url": "http://www.epicurious.com/recipes/food/views/pappardelle-with-chicken-and-mushroom-ragu-350224"
}