Red Hot Fusilli
This lively low-saturated fat, cholesterol-free pasta dish contains lots of tomatoes and herbs and very little oil.
Nutrition Facts
Serving Size | 1 cup |
Calories | 304 |
Total Fat | 5 g |
Saturated Fat | less than 1 g |
Cholesterol | 0 mg |
Sodium | 285 mg |
With Chicken
Serving Size | 1 cup |
Calories | 398 |
Total Fat | 7 g |
Saturated Fat | 1 g |
Cholesterol | 44 mg |
Sodium | 325 mg |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Olive oil | 1 tablespoon |
Garlic, minced | 2 cloves |
Freshly minced parsley | ¼ cup |
Ripe tomatoes, chopped | 4 cups |
Fresh basil, chopped (or 1 teaspoon dried basil) | 1 tablespoon |
Oregano leaves, crushed (or 1 teaspoon dried oregano) | 1 tablespoon |
Salt | ¼ teaspoon |
Ground red pepper or cayenne to taste | |
Uncooked fusilli pasta (4 cups cooked) | 8 ounces |
Cooked chicken breasts, diced into ½-inch pieces (¾ pound raw) (optional) | ½ pound |
- Directions
- Heat oil in a medium saucepan. Sauté garlic and parsley until golden.
- Add tomatoes and spices. Cook uncovered over low heat 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.
- Cook pasta firm in unsalted water.
- 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.
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