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Fusilli Michelangelo with Roasted Chicken

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.