Red Hot Fusilli

Red Hot Fusilli

Lively, low-fat, and cholesterol-free—the perfect combination!

CAL/SERV :

398

PREP TIME :

10 MINS

YIELDS :

4 SERVINGS

COOK TIME:

45 MINS

INGREDIENTS
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 4 C ripe tomatoes, chopped
  • 1 Tbsp fresh basil, chopped (or 1 tsp dried basil)
  • 1 Tbsp oregano leaves, crushed (or 1 tsp dried oregano)
  • ¼ tsp salt, Ground red pepper or cayenne pepper, to taste
  • ½ lb cooked chicken breasts, cut into ½-inch pieces
  • 8 oz uncooked fusilli pasta
  • ¼ C freshly minced parsley

INSTRUCTIONS
  1. Heat olive oil in a medium saucepan. Sauté garlic until golden.
  2. Add tomatoes and spices (except parsley). Cook, uncovered, over low heat for 15 minutes or until thickened, stirring frequently.
  3. Add chicken, and continue cooking for 15 minutes, until chicken is heated through and sauce is thick.
  4. Meanwhile, in a separate pot, cook pasta in unsalted water just until firm.
  5. To serve, spoon sauce over pasta, and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day’s lunch.
  6. Vegetarian option: Omit the chicken for a satisfying vegetarian pasta dish.

Nutrition (per serving):

Calories 398, Total fat 7 g, Saturated fat 1 g, Cholesterol 44 mg, Sodium 325 mg

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute