By Kira Wills, Guest Blogger, Girl Meats Fork
| Everyone is on the search for quick dinners that require little time at the stove yet produce bold flavors on the plate. After gaining a few unwanted holiday pounds, I am all about embracing vegetables, fruits and lighter fare.
I discovered a delicious dish that is not only comes together quickly, it is flavorful and rustic. It also combines ingredients I love—chicken, arugula and pasta—with a few things I don’t—mushrooms and tomatoes. Fortunately, with San Marzano tomatoes and mushrooms chopped fine, I cleaned my plate and didn’t feel guilty about eating a little more. This is the perfect weeknight meal that won’t break that age-old resolution. Chicken and Mushroom Ragu with Pasta Adapted recipe at epicurious.com Ingredients 4 ounces shiitake mushrooms, finely chopped 3 garlic cloves, finely chopped ¼ cup extra -virgin olive oil 1 1/4 pounds skinless boneless chicken thighs, cut into 1-inch pieces 1 small leek, rinsed and finely chopped 1 teaspoon dried rosemary, divided 3 tablespoons balsamic vinegar 1 (28-ounce) can diced tomatoes in juice, preferably San Marzano ½ pound of your favorite pasta, cooked al dente Directions Finely chop mushrooms and garlic. Set aside. Finely chop leek. Set aside. Cut chicken into 1-inch pieces. Set aside. Place a 10-inch skillet over medium-high heat add ¼ cup of olive oil. When oil is hot, add chicken. Season with salt, pepper and ½ of the dried rosemary. Cook, stirring occasionally, until chicken is slightly golden brown, about 5 minutes. Remove from skillet with a slotted spoon into a bowl. Reduce heat to medium and add leeks to pan. Cook, stirring occasionally, until soft, about 3 minutes. Add mushrooms, garlic and remaining rosemary. Season lightly with salt and pepper, stirring often, until vegetables begin to brown, about 4 to 5 minutes. Add balsamic vinegar and cook until evaporated. Add tomatoes and juice. Reduce heat to low and simmer until mixture thickens slightly, about 15 to 18 minutes. Finally, add arugula to sauce, stir, and cook until wilted, about 2 minutes. Serve with over your favorite pasta and a bit of grated parmesan. |
