Red Hot Fusilli

This lively dish is low in saturated fat and free of cholesterol.

Yield: 4 servings Serving Size: 1 cup

1 tbsp olive oil 2 cloves garlic, minced 1/4 cup fresh parsley, minced 4 cups ripe tomatoes, chopped 1 tbsp fresh basil, chopped (or 1 tsp dried) 1 tbsp oregano leaves, crushed (or 1 tsp dried) 1/4 tsp salt ground red pepper or cayenne, to taste 8 oz uncooked fusilli pasta (4 cups cooked)


1/2 lb cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb if raw)

1. Heat oil in medium saucepan. Saut� garlic and parsley until golden. 2. Add tomatoes and spices. Cook uncovered over low heat for 15 minutes or until thickened, stirring frequently. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. 3. Cook pasta in unsalted water until firm. 4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for next day's lunch.

Each serving provides:

Calories: 293 Total fat: 5 g Saturated fat: 1 g Cholesterol: 0 mg Sodium: 168 mg Total fiber: 4 g Protein: 9 g Carbohydrates: 54 g Potassium: 489 mg

Each serving with chicken provides:

Calories: 391 Total fat: 8 g Saturated fat: 1 g Cholesterol: 48 mg Sodium: 211 mg Total fiber: 4 g Protein: 27 g Carbohydrates: 54 g Potassium: 629

Contributed by: Edit

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