Red Hot FusilliEn Español (Spanish Version)
This lively low-saturated fat, cholesterol-free pasta dish contains lots of tomatoes and herbs and very little oil.
Serving Size1 cupCalories
5 gSaturated Fatless than 1 gCholesterol
285 mgWith ChickenServing Size1 cupCalories
7 gSaturated Fat1 gCholesterol
325 mgServings4IngredientsMeasuresOlive oil1 tablespoonGarlic, minced2 cloves Fresh parsley¼ cupRipe tomatoes, chopped4 cupsFresh basil, chopped (or 1 teaspoon dried basil)1 tablespoon Oregano leaves, crushed (or 1 teaspoon dried oregano)1 tablespoonSalt¼ teaspoon Ground red pepper or cayenne to taste Uncooked fusilli pasta (4 cups cooked)8 ouncesCooked chicken breasts, diced into ½-inch pieces (¾ pound raw) (optional)½ poundUnsalted waterDirectionsHeat oil in a medium saucepan. Sauté 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. Drain.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.