Name: Red Hot Fusilli
Prep time: 10 min
Cook time: 45 min
Yield: 4
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

Red Hot Fusilli

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Red Hot Fusilli

Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

45 minutes

Servings

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

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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Posted in Dinner, Recipes, Under 500 Calories