Tastespotting at Random 3: Pasta with mushrooms

This week’s post comes from this LiveJournal post – wholemeal pasta with mushrooms.  I think it is just the ticket coming off a lot of rich holiday food!

Of course I had to find a completely different recipe and change it until nearly unrecognizable… but still.

Pasta with Mushrooms, inspired by this recipe.

12 ounces cremini mushrooms

3 garlic cloves

2 TB  extra-virgin olive oil

1 small onion, chopped

1 lb. skinless boneless chicken thighs, cut into 0.5 inch pieces

1 small sprig rosemary, crushed to release oils

3 TB balsamic vinegar

1 (14-oz) can tomato sauce

1 C chopped fresh tomatoes, or a 14-oz can of chopped tomatoes, drained

1 lb. dried whole wheat spaghetti

5 ounces greens (I used 1.5 cups frozen mixed beet greens and chard)

Grated Parmesan, for serving

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.

Cook onion, stirring occasionally, until softened, about 3 minutes.  Season chicken with salt and pepper and cook, stirring occasionally, until just golden, about another 3 minutes.

Add mushroom mixture, rosemary, salt, and pepper and cook, stirring occasionally, about 4 minutes or until mushrooms begin to give up their juices.

Add vinegar and cook until evaporated.  Add chicken, tomatoes, tomato sauce, and greens and bring to a simmer.  Simmer sauce until just thickened, about 15 minutes.

Meanwhile, cook pasta in a pasta pot of boiling salted water until very al dente.

Stir drained pasta into sauce and cook for 1 minute.

Serve topped with grated Parmesan.