Fusilli Michelangelo with Roasted Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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 |
Directions:
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.
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