Fusilli Michelangelo With Roasted Chicken

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

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 1/2 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, 1/2 cup grated Parmesan, reserved cooking water, chicken; toss, and transfer to serving bowl. Add arugula, pine nuts, and remaining Parmesan. Serve.

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

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