Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
Red Hot Fusilli
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 days lunch.