Pappardelle with Chicken and Wild Mushroom Ragù

With Rosemary, Balsamic, and Parmesan

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

An earthy blend of fresh wild mushrooms and sweet tomatoes comes together to form a deliciously light summer ragù. In Italian cuisine, a ragù is a meat-based sauce, commonly served with delicate ribbons of pappardelle pasta. This dish is elegant, yet surprisingly simple to prepare.

In Your Box (serves 2)

  • 1 Shallot
  • 4 oz. Baby Arugula
  • 2 Rosemary Sprigs
  • Info
    2 oz. Grated Parmesan Cheese
  • 2 Boneless Skinless Chicken Breasts
  • Info
    8 oz. Pappardelle Pasta
  • 5 oz. Wild Mushrooms
  • 3 Garlic Cloves
  • 2 Parsley Sprigs
  • 14 oz. Diced Tomatoes, Canned
  • 2 fl. oz. Balsamic Vinegar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    710
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • 1

    Prep the Vegetables

    Slice the wild mushrooms into ¼ inch pieces. Peel and roughly chop the garlic, shallot, and parsley. Holding a sprig of rosemary at its top, slide your fingers down the stem to strip off the leaves or needles. Roughly chop the rosemary needles. When the vegetables and herbs are chopped, slice the chicken breasts into ½ inch strips.

  • 2

    Cook the Pappardelle

    In a large pot, bring 3 quarts of water and 1 tbsp of salt to boil. When the water is boiling, add the pasta. Cook the pasta for 5-6 minutes, or until al dente. Strain the pasta and cool with cold running water to stop the cooking process. Let strain and set aside to dry.

  • 3

    Cook the Chicken

    Heat a large sauté pan over medium heat and add 1 tsp of olive oil. Season chicken with ½ tsp salt and ¼ tsp pepper, to taste. Add to the sauté pan and cook, stirring occasionally, until just golden, about 3 minutes. Transfer to a bowl with a slotted spoon.

  • 4

    Make the Ragù

    Heat the same sauté pan you used to cook the chicken over medium-to-high heat. Add 1 tbsp. of olive oil and the chopped garlic and shallots to the pan and sauté for 1-2 minutes or until translucent. Add the mushrooms, rosemary, and a pinch of salt and pepper and cook, stirring constantly, until ingredients begin to brown, about 4 minutes. Add balsamic vinegar and cook until reduced by about half. Add the cooked chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes. Add the cooked pappardelle and mix together to incorporate ingredients and to warm the pasta. Add salt and pepper, to taste, if needed.

  • 5

    Plate the Dish

    Place pasta mixture in the middle of the plate or bowl, twirling the pasta as you go to build up some height. Sauce the plate with remaining ragù. Garnish with chopped parsley, baby arugula, and sprinkle with parmesan cheese.

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