Fusilli Michelangelo with Roasted Chicken



  • 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


  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
Carbohydrate 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 CarbLovers Diet Cookbook