Red Hot Fusilli
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, 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 pepper, to taste
- 1/2 lb. cooked chicken breasts, cut into ½-inch pieces
- 8 oz. uncooked fusilli pasta
- 1/4 cup freshly minced parsley
Ingredients
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Instructions
- 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.
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