Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins
Makes 6 servings (1 serving: 1 1/3 cups)

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. 

How to Make It

Step 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.

Step 2

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

Step 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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