Red Hot Fusilli

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

This lively low-saturated fat, cholesterol-free pasta dish contains lots of tomatoes and herbs and very little oil.

Nutrition Facts

Serving Size	1 cup
Calories	304
Total Fat	5 g
Saturated Fat	less than 1 g
Cholesterol	0 mg
Sodium	285 mg

With Chicken

Serving Size	1 cup
Calories	398
Total Fat	7 g
Saturated Fat	1 g
Cholesterol	44 mg
Sodium	325 mg

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Olive oil	1 tablespoon
Garlic, minced	2 cloves
Fresh parsley	¼ cup
Ripe tomatoes, chopped	4 cups
Fresh basil, chopped (or 1 teaspoon dried basil)	1 tablespoon
Oregano leaves, crushed (or 1 teaspoon dried oregano)	1 tablespoon
Salt	¼ teaspoon
Ground red pepper or cayenne to taste
Uncooked fusilli pasta (4 cups cooked)	8 ounces
Cooked chicken breasts, diced into ½-inch pieces (¾ pound raw) (optional)	½ pound
Unsalted water

Directions
Heat 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.

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