I found this recipe at Epicurious.com (they have a great iPhone ap, by the way).  It was from the October 2008 issue of Gourmet magazine.  I made a few changes to lighten it up a bit.  I’m not sure who said it was 4 servings.  It makes sooo much more than that, but I did calculate points based on the 4 servings.

Pappardelle with Chicken and Mushroom Ragù

serves 4 (note, this makes a lot of food… so I think it might be even more than 4 servings)
WW Points (with my changes noted below): 8

6 ounces cremini mushrooms
3 garlic cloves
1/4 cup extra-virgin olive oil (I used 1 Tbsp instead)
1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces (I used 1 pound of boneless, skinless chicken breasts)
1 small onion, chopped
3/4 teaspoon chopped rosemary
3 tablespoons balsamic vinegar
1 (28-ounce) can whole tomatoes in juice
1/2 pound dried pappardelle (I used whole wheat linguini)
5 ounces baby arugula (about 8 cups)

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. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper 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 15 minutes.

Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.

Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

~M