From the Pantry Butler kitchen
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! USDA MyPlate Kitchen — Stay Young at Heart: Cooking the Heart-Healthy Way — US Department of Health and Human Services — National Heart, Lung, and Blood Institute (public domain), via myplate.food
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
Method
- 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.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →