Orecchiette with Mushroom Ragu
1 pound portobello mushrooms
4 garlic cloves
1/4 cup Seasons Tuscan Herb Extra Virgin Olive Oil
9 oz. Skinless boneless chicken breast, cut into 1/2-inch pieces (bite size)
1 small onion, chopped
1 teaspoon fresh rosemary chopped
3 tablespoons Seasons Traditional Balsamic Vinegar
1 (28-ounce) can whole tomatoes
1 pound dried orecchiette
5 cups of baby arugula
Seasons Rosemary Sea Salt to taste
No.7 Pierre Poivre (8 different blended peppercorns by Lior Sercarz – exclusively at Seasons) to taste
Pulse mushrooms and garlic in a food processor until finely chopped. Heat oil in a 12-inch heavy skillet over medium-high heat until hot. Season chicken with salt and sauté, 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, 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 25 minutes.
Meanwhile, cook orecchiette in a pasta pot of boiling water until al dente. Reserve 1 cup of boiling water before draining pasta.
Add reserved boiling water to mushroom sauce. Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute. Season with rosemary salt and Pierre Poivre peppercorn blend to taste.