Red Hot Fusilli
cloves garlic, minced
ripe tomatoes, chopped
fresh basil, chopped (or 1 tsp dried basil)
oregano leaves, crushed (or 1 tsp dried oregano)
Ground red pepper or cayenne pepper, to taste
cooked chicken breasts, cut into ½-inch pieces
uncooked fusilli pasta
freshly minced parsley
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.