Red Hot Fusilli

Name: Red Hot Fusilli
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, minced; 14 cup freshly minced parsley; 4 cups ripe tomatoes, chopped; 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil; 1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano; 14 teaspoon salt; ground red pepper or cayenne; 8 ounces uncooked fusilli (4 cups cooked); 12 lb cooked chicken breast, diced into 1/2 inch pieces (3/4 lb. raw) (optional)

10 ingredients

8 steps

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
14 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
14 teaspoon salt
ground red pepper or cayenne
8 ounces uncooked fusilli (4 cups cooked)
12 lb cooked chicken breast, diced into 1/2 inch pieces (3/4 lb. raw) (optional)

Directions

1

Heat oil in a medium saucepan.
2

Saute garlic and parsley until golden.
3

Add tomatoes and spices.
4

Cook uncovered over low heat 15 minutes or until thickened, stirring frequently.
5

If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.
6

Cook pasta firm in unsalted water.
7

To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley.
8

Serve hot as a main dish and cold for the next day's lunch.