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 T. EVOO
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 :)