“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.
|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|
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.
Cook pasta according to package directions; reserve ½ cup cooking water and drain.
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.
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