Fusilli Michelangelo with Roasted Chicken

Fusilli Michelangelo Pasta with the roasted chicken tossed in its sauce is a most legit dish to have on your dinner date. I always order this pasta with chicken as it is appetizing and also a complete main course that completes your meal. The tomato sauce and the marinated tomatoes combine together to give a bundle of flavors and colors to your pasta.

There is no need for an oven to make this pasta. You can simply perform all the steps on the stovetop. Cheese is also sprinkled to complete the look of your pasta which makes it a more dreamy and wholesome meal.

INGREDIENTS

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

Making of amazing Fusilli Michelangelo with deliciously Roasted Chicken

  1. In a bowl put the sun-dried tomatoes. The bowl should be medium-sized not too small.
  2. In a cooking pot, pour some balsamic vinegar into it, and then add sugar and water. Boil this three-ingredient mixture at low flame and once done, pour this liquid mixture over the tomatoes in the bowl.
  3. Let the tomatoes soak in it for 10 minutes. Drain the excess liquid and dice the tomatoes.
  4. Bring your pasta and cook it according to all the steps written on its packaging.
  5. From the cooking of pasta reserve half a cup of cooking water and drain the excess.
  6. Then take a non-stick pan and heat oil in it. Once the oil is hot enough, cook mushrooms by adding it. Wait until the mushrooms are browned and then add garlic to it. Sprinkle the basil and add the marinated and sliced tomato in it.
  7. Once the cooking is done pour the tomato sauce into this mixture.
  8. Bring your cooked pasta and add it to the prepared mushroom and tomato sauce. Don’t forget to sprinkle the shredded cheese over it.
  9. Pour the reserved cooked water and the process will end by tossing chicken into this sauce.
  10. Fill the serving bowl and to top it you must use the crushed pine nuts, and arugula. Also, sprinkle some more cheese at the top of the serving bowl.
  11. Serve hot and Enjoy to the core.

FAQs?

Do we roast chicken before adding it to the pasta?

Yes, the chicken is already cooked or roasted before tossing it in your pasta sauce. This makes the chicken crunchy and tasty and your pasta tastes more amazing.

Why do we soak the tomatoes in the cooking liquid?

Tomatoes are soaked in the liquid to absorb the moisture and then they get more pulpy and plump. So when they are diced and added to the sauce, they give a really good texture to the sauce.

Fusilli Michelangelo with Roasted Chicken
Print Recipe

Fusilli Michelangelo with Roasted Chicken

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

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

Instructions

  • In a bowl put the sun-dried tomatoes. The bowl should be medium-sized not too small.
  • In a cooking pot, pour some balsamic vinegar into it, and then add sugar and water. Boil this three-ingredient mixture at low flame and once done, pour this liquid mixture over the tomatoes in the bowl.
  • Let the tomatoes soak in it for 10 minutes. Drain the excess liquid and dice the tomatoes.
  • Bring your pasta and cook it according to all the steps written on its packaging.
  • From the cooking of pasta reserve half a cup of cooking water and drain the excess.
  • Then take a non-stick pan and heat oil in it. Once the oil is hot enough, cook mushrooms by adding it. Wait until the mushrooms are browned and then add garlic to it. Sprinkle the basil and add the marinated and sliced tomato in it.
  • Once the cooking is done pour the tomato sauce into this mixture.
  • Bring your cooked pasta and add it to the prepared mushroom and tomato sauce. Don’t forget to sprinkle the shredded cheese over it.
  • Pour the reserved cooked water and the process will end by tossing chicken into this sauce.
  • Fill the serving bowl and to top it you must use the crushed pine nuts, and arugula. Also, sprinkle some more cheese at the top of the serving bowl.
  • Serve hot and Enjoy to the core.

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top