Red Hot FusilliNovember 29, 2019Editorial Team 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 oil2 cloves garlic, minced4 C ripe tomatoes, chopped1 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 taste½ lb cooked chicken breasts, cut into ½-inch pieces8 oz uncooked fusilli pasta¼ C freshly minced parsley INSTRUCTIONS Heat olive oil in a medium saucepan. Sauté garlic until golden.Add tomatoes and spices (except parsley). Cook, uncovered, over low heat for 15 minutes or until thickened, stirring frequently.Add chicken, and continue cooking for 15 minutes, until chicken is heated through and sauce is thick.Meanwhile, in a separate pot, cook pasta in unsalted water just until firm.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.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