Michael Chiarellos Fusilli Michelangelo with Roasted Chicken

“This is one of my all-time favorites. Its tasty, simple and full of flavor.” 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.

The CarbLovers Diet Cookbook, Oxmoor House. 2011.

Michael Chiarellos Fusilli Michelangelo with Roasted Chicken

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    Ingredients

    7 sun-dried tomatoes 1/2 cup fresh basil
    1 1/2 tablespoons balsamic vinegar 1 1/2 cups tomato sauce
    1 1/2 teaspoon sugar 1/2 cup plus 1/3 cup grated Parmesan cheese
    1/2 pound whole wheat fusilli 1 rotisserie chicken, meat removed (skin discarded)
    2 tablespoons olive oil 3 cups arugula
    4 cups sliced mushrooms 2 tablespoons toasted pine nuts
    2 cloves minced garlic

    directions

    Prep: 10 min Total:
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    • 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 ½ 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, ½ cup grated Parmesan, reserved cooking water, chicken; toss, and transfer to serving bowl. Add arugula, pine nuts, and remaining Parmesan. Serve.

    nutritional information

    Calories:
    431
    Fiber:
    5 g
    Fat:
    16.9 g
    Saturated Fat:
    4.6 g
    Carbohydrates:
    36 g
    Protein:
    37 g
    Iron:
    4 mg
    Sodium:
    620 mg
    Monounsaturated Fat:
    7.2 g
    Polyunsaturated Fat:
    3.4 g
    Added Sugars:
    6 g
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