Fusilli Michelangelo with Roasted Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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