Red Hot Fusilli
This lively low-saturated fat, cholesterol-free
pasta dish contains lots of tomatoes and herbs and very little
oil.
1 Tbsp olive oil
2 cloves garlic, minced
1/4 C ripe tomatoes, chopped
1 Tbsp fresh basil, chopped or 1 tsp dried basil
1 Tbsp oregano leaves, crushed or 1 tsp dried oregano
1/4 tsp salt
To taste ground red pepper or cayenne
8 oz uncooked fusilli pasta (4 cups cooked)
1/2 lb cooked chicken breasts, diced into 1/2 inch pieces (3/4
pound raw) (optional)
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.
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.
YIELD: 4 servings - SERVING
SIZE: 1 cup
EACH SERVING PROVIDES: Calories: 304 - Total fat: 5 g - Saturated
fat: less than 1 g - Cholesterol: 0 mg - Sodium: 285 mg
WITH CHICKEN: Calories: 398 - Total fat: 7 g - Saturated fat:
1 g - Cholesterol: 44 mg - Sodium: 325 mg
|
