RED HOT FUSILLI

Serve hot as a main dish and cold for next day's lunch.

1 tbsp olive oil
2 cloves garlic, minced
1/4 cup minced fresh parsley
4 cups chopped ripe tomatoes
1 tbsp chopped fresh basil (or 1 tsp dried)
1 tbsp oregano leaves, crushed (or 1 tsp dried)
1/4 tsp salt
to taste ground red pepper or cayenne
8 oz uncooked fusilli pasta (4 cups cooked)
1/2 lb (optional) cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb if raw)

Heat oil in medium saucepan. Saute garlic and parsley until golden.

Add tomatoes and spices. Cook uncovered over low heat for 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 in unsalted water until firm.

To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley.

Yield: 4 servings, serving Size: 1 cup

Each serving provides:
Calories: 293, Total fat: 5 g, Saturated fat: 1 g, Cholesterol: 0 mg, Sodium: 168 mg, Total fiber: 4 g, Protein: 9 g, Carbohydrates: 54 g, Potassium: 489 mg

Each serving with chicken provides:
Calories: 391, Total fat: 8 g, Saturated fat: 1 g, Cholesterol: 48 mg, Sodium: 211 mg, Total fiber: 4 g, Protein: 27 g, Carbohydrates: 54 g, Potassium: 629 mg

Source: NIH