Red Hot Fusilli
Spice up your weeknight dinner plans with this Red Hot Fusilli. Loaded with juicy tomatoes, this dish is wonderful with or without the optional chicken!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
319
Calories
11g
Protein
57g
Carbs
5g
Fat
5g
Fiber
5g
Sugar
169mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
olive oil
1 tablespoon · or cooking oil of choice
garlic, minced
2 cloves
fresh parsley, minced
1/4 cup
ripe tomatoes, chopped
4 cups
fresh basil, chopped
1 tablespoon · 1 tsp dried basil
oregano leaves, crushed
1 tablespoon · 1 tsp dried oregano
salt
1/4 teaspoon
ground red pepper
or cayenne, to taste
cooked chicken breast
1/2 pound diced into 1/2-inch pieces, optional
fusilli pasta
8 ounces · uncooked, 4 cups cooked
Instructions
- 1
Wash hands with soap and water.
- 2
Heat oil in a medium saucepan. Saute garlic and parsley until golden.
- 3
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.
- 4
Cook pasta firm in unsalted water.
- 5
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.
Source: USDA MyPlate Kitchen · Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute
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