Fusilli Michelangelo with Roasted Chicken
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
Preparation
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.
- Prep Time:
- Cook Time:
- Total Time:
- Yield: Makes 6 servings (1 serving: 1 1/3 cups)
Nutritional Information
| Calories per serving: | 431 |
|---|---|
| Fat per serving: | 16.9g (sat 4.6g, mono 7.2g, poly 3.4g) |
| Cholesterol per serving: | 81mg |
| Protein per serving: | 37g |
| Carbohydrates per serving: | 36g |
| Sugars per serving: | 6g |
| Fiber per serving: | 5g |
| Iron per serving: | 4mg |
| Sodium per serving: | 620mg |
Good to Know
Michael Chiarello is the nationally renowned chef/owner of Bottega, his highly acclaimed Napa Valley restaurant in Yountville, California. An Emmy-winning Food Network host and Top Chef Masters finalist, Chiarello is also a winemaker and the tastemaker behind NapaStyle, a culinary retail store and catalog.
Michael Chiarello
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