Fusilli Michelangelo With Roasted Chicken

• 7 sun-dried tomatoes
• 3 tablespoons water
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 teaspoons sugar
• 1/2 pound whole-wheat fusilli
• 4 cups sliced mushrooms
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 cup fresh basil
• 1 1/2 cups tomato sauce
• 1/2 cup grated Parmesan
• 1 rotisserie chicken
• 4 cups arugula
• 2 tablespoons toasted pine nuts
• 1/3 cup grated Parmesan

1. Place sun-dried tomatoes in a bowl. Bring 3 tablespoons water, balsamic vinegar, and sugar to a boil. Pour over tomatoes, let stand 10 minutes; drain and slice. Cook fusilli; reserve 1/2 cup cooking water. Cook mushrooms in olive oil in a nonstick skillet 1 minute without stirring. Saute 5 minutes more or until brown. Add garlic; cook 1 minute. Add basil and sun-dried tomatoes; cook 1 minute. Add tomato sauce; bring to a simmer. Add pasta, 1/2 cup grated Parmesan, reserved water, meat from rotisserie chicken, and 3 cups arugula; toss. Transfer to serving bowl; add 1 cup arugula, toasted pine nuts, and 1/3 cup grated Parmesan.

tomatoes, water, balsamic vinegar, sugar, fusilli, mushrooms, olive oil, garlic, fresh basil, tomato sauce, parmesan, rotisserie chicken, arugula, nuts, parmesan

Taken from www.myrecipes.com/recipe/fusilli-michelangelo-with-roasted-chicken-0 (may not work)