Fusilli Michelangelo with Roasted Chicken

Fusilli Michelangelo with Roasted Chicken
Makes 6 servings (1 serving: 1 1/3 cups)


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7 sun-dried tomatoes
1 1/2 teaspoons sugar
1 1/2 tablespoons balsamic vinegar
1/2 pound whole wheat fusilli
2 tablespoons olive oil
4 cups sliced mushrooms
2 minced garlic cloves
1/2 cup fresh basil
1 1/2 cups tomato sauce
1/2 cup plus 1⁄3 cup grated Parmesan cheese
1 rotisserie chicken, meat removed (skin discarded)
3 cups arugula
2 tablespoons toasted pine nuts


Prep: 10 Minutes
Cook: 20 Minutes
Total: 30 Minutes

1. Place sun-dried tomatoes in a bowl. Bring balsamic vinegar, sugar, and 3 tablespoons water to a boil. Pour over tomatoes; let stand 10 minutes. Drain and slice.

2. Cook pasta according to package directions; reserve 1/2 cup cooking water and drain.

3. Heat oil in a nonstick skillet over medium heat. Add mushrooms. Cook 1 minute without stirring, then cook, stirring, 5 minutes or until browned. Add garlic; cook 1 minute. Add basil and reserved tomatoes; cook 1 minute. Add tomato sauce; bring to a simmer. Add pasta, 1/2 cup grated Parmesan, reserved cooking water, chicken; toss, and transfer to serving bowl. Add arugula, pine nuts, and remaining Parmesan. Serve.

Created date

December 2011

Nutritional Information

Calories 431
Fat 16.9 g
Satfat 4.6 g
Monofat 7.2 g
Polyfat 3.4 g
Cholesterol 81 mg
Protein 37 g
Carbohydrate 36 g
Sugars 6 g
Fiber 5 g
Iron 4 mg
Sodium 620 mg