1 tablespoon oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoo fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
1/4 teaspoon salt
Ground red pepper or cayenne, to taste
1 cup uncooked fusilli pasta (4 cups cooked)
1/2 pound cooked chicken breasts, diced into 1/2-inch pieces (optional)
Heat oil in a medium saucepan. Saute 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.
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.
Recipe makes 4 servings.
Serving size: 1 cup (without chicken)
Calories: 304; Total Fat: 5g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 285mg
With Chicken: Calories: 398, Total fat: 7g, Saturated fat: 1g, Cholesterol: 44mg, Sodium: 325mg
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