RedHotFusilli_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 servings

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

Stay Young at Heart: Cooking the Heart-Healthy Way
US Department of Health and Human Services
National Heart, Lung, and Blood Institute

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.