Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Michael Chiarello
Recipe by Health December 2011

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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
Makes 6 servings (1 serving: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

431 calories; fat 16.9g; saturated fat 4.6g; mono fat 7.2g; poly fat 3.4g; cholesterol 81mg; protein 37g; carbohydrates 36g; sugars 6g; fiber 5g; iron 4mg; sodium 620mg.
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