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Fusilli Michelangelo with Roasted Chicken

Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Yield Makes 6 servings (1 serving: 1 1/3 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.