Fusilli Michelangelo with Roasted Chicken

Yield: Makes 6 servings (1 serving: 1 1/3 cups)
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 431
  • Fat: 16.9g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 3.4g
  • Cholesterol: 81mg
  • Protein: 37g
  • Carbohydrate: 36g
  • Sugars: 6g
  • Fiber: 5g
  • Iron: 4mg
  • Sodium: 620mg


  • 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


  1. 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. 2. Cook pasta according to package directions; reserve 1/2 cup cooking water and drain.
  3. 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.
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