• 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
    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.

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