This was posted by Nancy [EMAIL PROTECTED] on Rhonda_Recipe_Exchange (group 
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Red Hot Fusilli 

Serves: 4
Serving Size: 1-cup

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

1 tablespoon olive oil 
2 cloves garlic, minced 
1/4 cup freshly minced parsley 
4 cups ripe tomatoes, chopped 
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano 
1/4 teaspoon salt 
ground red pepper or cayenne pepper to taste 
8 oz. uncooked fusilli pasta (4 cups cooked)
1/2 lb. cooked (or ¾ lb. raw) chicken breasts, diced into 1/2-inch 
pieces (optional)

1. Heat oil in a medium saucepan. Sauté garlic and parsley until 
2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes 
or until thickened, stirring frequently. Add chicken and continue 
cooking for 15 minutes until chicken is heated through and sauce is 
3. Cook pasta in unsalted water. Drain. 
4. 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 
Rhonda G in Missouri


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