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Fusilli Michelangelo with Roasted Chicken

Fusilli Michelangelo with Roasted Chicken
You can never have too many main course recipes, so give Fusilli Michelangelo with Roasted Chicken a try. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 50g of protein, 32g of fat, and a total of 630 calories. Head to the store and pick up pine nuts, balsamic vinegar, sun-dried tomatoes, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

1
Place sun-dried tomatoes in a bowl. Bring balsamic vinegar, sugar, and 3 tablespoons water to a boil.
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Sun Dried TomatoesSun Dried Tomatoes
Balsamic VinegarBalsamic Vinegar
SugarSugar
WaterWater
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BowlBowl
2
Pour over tomatoes; let stand 10 minutes.
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TomatoTomato
3
Drain and slice.
4
Cook pasta according to package directions; reserve 1/2 cup cooking water and drain.
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PastaPasta
WaterWater
5
Heat oil in a nonstick skillet over medium heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
6
Add mushrooms. Cook 1 minute without stirring, then cook, stirring, 5 minutes or until browned.
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MushroomsMushrooms
7
Add garlic; cook 1 minute.
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GarlicGarlic
8
Add basil and reserved tomatoes; cook 1 minute.
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TomatoTomato
BasilBasil
9
Add tomato sauce; bring to a simmer.
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Tomato SauceTomato Sauce
10
Add pasta, 1/2 cup grated Parmesan, reserved cooking water, chicken; toss, and transfer to serving bowl.
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ParmesanParmesan
Whole ChickenWhole Chicken
PastaPasta
WaterWater
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BowlBowl
11
Add arugula, pine nuts, and remaining Parmesan.
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Pine NutsPine Nuts
ParmesanParmesan
ArugulaArugula
12
Serve.
DifficultyMedium
Ready In30 m.
Servings6
Health Score25
Dish TypesLunchMain CourseMain DishDinner
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