Monday, January 11, 2010

Fusilli Michelangelo with Roasted Chicken

This recipe is absolutely delicious!  I found it in a health magazine, and definitely plan on making it one of my week night staples.  And, even better, if you are short on time (or lazy tired after a long day of work), you can cut up a rotisserie chicken and put it in the dish.

1/2 lb whole wheat fusilli
2 c. sliced white mushrooms
2 cloves minced garlic
1/2 c. fresh basil, chopped
1/8 c. sun dried tomatoes (oil packed, but drained)
1 1/2 c. tomato sauce
1/2 c. parmesan reggiano
3 c. spinach
2 T. toasted pine nuts

-Cook pasta al dente according to package direction.  Reserve 1/2 c. cooking water.
-Cook sliced mushrooms in EVOO one minute without stirring.  Saute 5 more minutes until brown.  Add minced garlic glove, and cook one minute.  Add fresh basil and sundried tomatoes. Cook one minute.  Add tomato sauce, and bring to a simmer.
-Add pasta, cheese, reserved pasta water, rotisserie chicken, spinach, and toasted pine nuts. Serve and enjoy :)

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