Fusilli Michelangelo with Roasted Chicken

Ingredients

• 3 cups arugula 
• 1.5 tablespoons balsamic vinegar 
• 0.5 cup basil fresh
• 2  garlic cloves minced
• 4 cups mushrooms sliced
• 2 tablespoons olive oil 
• 0.5 cup parmesan cheese grated
• 2 tablespoons pinenuts toasted
• 1  rotisserie chicken cut skin discarded
• 1.5 teaspoons sugar 
• 7  sun-dried tomatoes 
• 1.5 cups tomato sauce 
• 0.5 pound fusilli whole wheat

Equipment

• bowl
• frying pan

Directions

1. Place sun-dried tomatoes in a bowl. Bring balsamic vinegar, sugar, and 3 tablespoons water to a boil.
2. Pour over tomatoes; let stand 10 minutes.
3. Drain and slice.
4. Cook pasta according to package directions; reserve 1/2 cup cooking water and drain.
5. Heat oil in a nonstick skillet over medium heat.
6. Add mushrooms. Cook 1 minute without stirring, then cook, stirring, 5 minutes or until browned.
7. Add garlic; cook 1 minute.
8. Add basil and reserved tomatoes; cook 1 minute.
9. Add tomato sauce; bring to a simmer.
10. Add pasta, 1/2 cup grated Parmesan, reserved cooking water, chicken; toss, and transfer to serving bowl.
11. Add arugula, pine nuts, and remaining Parmesan.
12. Serve.