Red Hot Fusilli
Spice up your weeknight dinner plans with this Red Hot Fusilli. Loaded with juicy tomatoes, this dish is wonderful with or without the optional chicken!
- Yield
- 4 servings
- Serving size
- 1 cup
- Rating
- 3.61 of 5 (71 ratings)
Food groups
- Grains: 2 ounces
- Vegetables: 3/4 cups
Ingredients
- 1 tablespoon olive oil (or cooking oil of choice)
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, minced
- 4 cups ripe tomatoes, chopped
- 1 tablespoon fresh basil, chopped (1 tsp dried basil)
- 1 tablespoon oregano leaves, crushed (1 tsp dried oregano)
- 1/4 teaspoon salt
- ground red pepper (or cayenne, to taste)
- cooked chicken breast (1/2 pound diced into 1/2-inch pieces, optional)
- 8 ounces fusilli pasta (uncooked, 4 cups cooked)
Directions
- Wash hands with soap and water.
- 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. *Cost estimate and nutritional analysis does not include chicken.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 318.82 |
| Total Fat | 5.25 g |
| Saturated Fat | 0.89 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 57.13 g |
| Dietary Fiber | 4.72 g |
| Total Sugars | 4.81 g |
| Added Sugars included | 0 g |
| Protein | 11.07 g |
| Calcium | 59 mg |
| Potassium | 450 mg |
| Sodium | 169.07 mg |
| Copper | 0 mg |
| Iron | 4 mg |
| Magnesium | 49 mg |
| Phosphorus | 143 mg |
| Selenium | 43 mg |
| Zinc | 1 mg |
| Vitamin A | 56 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 40 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 78 mcg |
| Folate | 219 mcg |
| Thiamin | 0.5 mg |
| Riboflavin | 0.3 mg |
| Niacin | 4 mg |
| Choline | 22 mg |
Notes
If pre-cooked chicken is not available, cook 3/4 pound raw chicken and chop into 1/2 inch pieces when cooled down.
Recipes you may also like
- White Chicken Chili
- Scalloped Potatoes
- Tomato and Garlic Omelet
- Pasta Primavera
- Baked Potatoes Primavera
- Stovetop Tamale Pie
- Macaroni Chick-Pea Soup
- Savory Bread Pudding with Kale and Butternut Squash
Source
Recipe by: Stay Young at Heart: Cooking the Heart-Healthy Way — US Department of Health and Human Services — National Heart, Lung, and Blood Institute
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/red-hot-fusilli. Federal works are public domain in the United States.