It’s a dish that takes you on a journey- from the first bite to the last.
INGREDIENTS – Arugula 2Tbsp – balsamic vinegar118 milliliter – fresh basil two – minced garlic cloves946 milliliter – sliced mushrooms2 Tbsp – olive oil118 milliliter – grated Parmesan cheese2 Tbsp – toasted pine nuts on – roasted chicken, without meat (without skin)2 spoon – sugar bowl7
1 step Place the sun-dried tomatoes in a bowl.
2 step Pour over tomatoes; let stand 10 minutes.
3 step Drain and cut into slices.
5 step Heat the oil in a nonstick skillet over medium heat.
6 step Add the mushrooms. Cook 1 minute without stirring, then cook, stirring, for 5 minutes or until golden brown.