Ingredients
1 tablespoon olive oil
2 cloves garlic (minced)
1/4 cup parsley (fresh minced)
4 cups ripe tomatoes (chopped)
1 tablespoon fresh basil (chopped or 1 tsp dried basil)
1 tablespoon oregano leaves (crushed or 1 tsp dried oregano)
1/4 teaspoon salt
ground red pepper (or cayenne
to taste)
8 ounces fusilli pasta (uncooked
4 cups cooked)
cooked chicken breast (1/2 pound diced into 1/2-inch pieces
optional)
Steps
Wash hands with soap and water.
Heat oil in a medium saucepan. Saute 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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 315 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 159 mg |
| Carbohydrates | 56 g |
| Dietary Fiber | 5 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | 0 mcg |
| Calcium | 50 mg |
| Iron | 3 mg |
| Potassium | 534 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Red Hot Fusilli. Recipe source: Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.