Fusilli Michelangelo with Roasted Chicken

Yield: Makes 6 servings (serving size: 1 1/3 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 428
  • Fat: 13g
  • Saturated fat: 3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3g
  • Protein: 42g
  • Carbohydrate: 38g
  • Fiber: 5g
  • Cholesterol: 87mg
  • Iron: 4mg
  • Sodium: 586mg
  • Calcium: 175mg

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

Preparation

  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.
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