This lively low-saturated fat, cholesterol-free pasta dish contains lots of tomatoes and herbs and very little oil.
Nutrition Facts
Serving Size1 cup
Calories304
Total Fat5 g
Saturated Fatless than 1 g
Cholesterol0 mg
Sodium285 mg
Serving Size1 cup
Calories398
Total Fat7 g
Saturated Fat1 g
Cholesterol44 mg
Sodium325 mg
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
- Heat oil in a medium saucepan. Sauté garlic and parsley until golden.
- 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.
- Cook pasta firm in unsalted water. Drain.
- 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.