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

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    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:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving