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Red Hot Fusilli

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

Servings and Times

Servings 4

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
  1. Heat oil in a medium saucepan. Sauté garlic and parsley until golden.
  2. 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.
  3. Cook pasta firm 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 lunch.