text: ½ cup plus 1⁄3 grated Parmesan cheese
  Cook pasta according to package directions; reserve 1/2 cup cooking water and drain.
  Heat oil in a nonstick skillet over medium heat. Add mushrooms. Cook 1 minute without stirring, then cook, stirring, 5 minutes or until browned. Add garlic; cook 1 minute. Add basil and reserved tomatoes; cook 1 minute. Add tomato sauce; bring to a simmer. Add pasta, 1/2 cup grated Parmesan, reserved cooking water, chicken; toss, and transfer to serving bowl. Add arugula, pine nuts, and remaining Parmesan. Serve.
  431 calories; fat 16.9g; saturated fat 4.6g; mono fat 7.2g; poly fat 3.4g; cholesterol 81mg; protein 37g; carbohydrates 36g; sugars 6g; fiber 5g; iron 4mg; sodium 620mg.