In honor of Rachael Ray...

...tonight we made our own "30 Minute Meal". It turned out pretty good, so I thought I would share. Once again, I am drawing a blank when it comes to a name though...

1 rotisserie chicken, meat pulled off into bite size chunks (you don't need all that meat for this recipe, just some of it)
1 pound radiatori or fusilli pasta
5 medium portabella mushrooms
Couple handfuls cherry tomatoes
1-2 cups chopped baby carrots
1 jar alfredo sauce

1. Cook the pasta and drain.
2. While the pasta is cooking, drizzle garlic olive oil on the mushrooms.
3. Put the mushrooms on a baking tray and broil for about 6-7 minutes.
4. Drizzle regular olive oil on the tomatoes, and pierce them so they don't explode. Then toss them in with the mushrooms and cook for another 4 minutes. Watch carefully to make sure the tomatoes don't burn up.
5. Drizzle the cooked mushrooms with balsamic vinegar, then chop into bite sized pieces
6. While the mushrooms are cooking, saute the carrots in butter and sprinkle with sugar, then add 1/2 cup chicken stock, and cook till tender
7. Add alfredo sauce to the pasta, then fill the empty jar about half full with chicken stock, put the lid back on, and shake it up good to get the last yummy bits of sauce out of the jar, then add to the pasta.
8. Add the chicken, and stir it all around.
9. Add the mushrooms, carrots and tomatoes and mix.
10. The only seasoning we used was freshly ground black pepper. We didn't add anything else.
11. Optional - we added 2 tbps of juice from mushroom pan for some extra flavor.