Friday, February 3, 2012
Chicken Mushroom Ragu
Adapted from The Best of Clean Eating 2
1 container organic portabello mushrooms (original calls for dried porcini)
12 oz package of whole-wheat of any large, round ragu noodles (or make your own from lasagna sheets)
2 Tbsp olive oil
3 cloves garlic
4 cups shitake mushrooms
2 4-oz boneless, skinless chicken breasts, cooked, cooled, and shredded
Pinch red chili flakes
1 c low-sodium organic, free-range chicken broth
1 28-oz box diced tomatoes
sea salt to taste
1/2 c crushed toasted walnuts (unsalted)
2 cups baby arugula
fresh ground black pepper to taste
1. In large skillet, heat oil on med-high. Add garlic and all mushrooms, cooking in batches if necessary so as not to over crowd, until all mushrooms golden brown.
2. Add chicken and chile flakes, and cook, stirring frequently, for 1 min.
3. Add broth and tomatoes to skillet, and stir until reduced by half, about 6 to 8 min.
4. Bring large pot of salted water to boil. Cook pasta according to package directions.
5. Add pasta, walnuts, arugula to skillet with ragu and gently toss. If dry, add reserved pasta cooking liquid, 1 Tbsp at a time. Season to taste. Serve immediately!