Fusilli Michelangelo with Roasted Chicken

Kate Sears
Makes 6 servings (serving size: 1 1/3 cups)


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


Place sun-dried tomatoes in a bowl. Bring 3 tablespoons water, balsamic vinegar, and sugar to a boil. Pour over tomatoes, let stand 10 minutes; drain and slice. Cook fusilli; reserve 1/2 cup cooking water. Cook mushrooms in olive oil in a nonstick skillet 1 minute without stirring. Sauté 5 minutes more or until brown. Add garlic; cook 1 minute. Add basil and sun-dried tomatoes; cook 1 minute. Add tomato sauce; bring to a simmer. Add pasta, 1/2 cup grated Parmesan, reserved water, meat from rotisserie chicken, and 3 cups arugula; toss. Transfer to serving bowl; add 1 cup arugula, toasted pine nuts, and 1/3 cup grated Parmesan.

Created date

December 2009

Nutritional Information

Calories 428
Fat 13 g
Satfat 3 g
Monofat 6 g
Polyfat 3 g
Protein 42 g
Carbohydrate 38 g
Fiber 5 g
Cholesterol 87 mg
Iron 4 mg
Sodium 586 mg
Calcium 175 mg