Back to Search

Red Hot Fusilli

Recipe Image
Add To Favorites

Red Hot Fusilli
En Español

Fivestar Rating
(63 votes)
Recipe Total Cost
  • Makes: 4 servings

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!

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1/4 cup parsley (fresh minced)
  • 4 cups ripe tomatoes (chopped)
  • 1 tablespoon fresh basil (chopped or 1 tsp dried basil)
  • 1 tablespoon oregano leaves (crushed or 1 tsp dried oregano)
  • 1/4 teaspoon salt
  • ground red pepper (or cayenne, to taste)
  • 8 ounces fusilli pasta (uncooked, 4 cups cooked)
  • cooked chicken breast (1/2 pound diced into 1/2-inch pieces, optional)

Directions

1. Heat oil in a medium saucepan. Saute garlic and parsley until golden.

2. 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.

3. Cook pasta firm in unsalted water.

4. 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.

Notes

If pre-cooked chicken is not available, cook ¾ lb raw chicken and chop into ½-inch pieces when cooled down.

Learn more about:

Source: National Heart, Lung and Blood Institute
National Institutes of Health,
Stay Young at Heart Recipe Book

Nutrition Information

Serving Size: 1 cup
Nutrients Amount
Total Calories 315
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 159 mg
Carbohydrates 56 g
Dietary Fiber 5 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 11 g
Vitamin D 0 mcg
Calcium 50 mg
Iron 3 mg
Potassium 534 mg
N/A - data is not available
Nutrients Amount
Total Calories 315
Total Fat 5 g
Saturated Fat 1 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 56 g
Dietary Fiber 5 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 11 g
Minerals
Calcium 50 mg
Potassium 534 mg
Sodium 159 mg
Copper 280 mcg
Iron 3 mg
Magnesium 53 mg
Phosphorus 140 mg
Selenium 41 mcg
Zinc 1 mg
Vitamins
Vitamin A 94 mcg RAE
Vitamin B6 0.3 mg
Vitamin B12 0 mcg
Vitamin C 30 mg
Vitamin D 0 mcg
Vitamin E 2 mg
Vitamin K 85 mcg
Folate 221 mcg DFE
Thiamin 0.5 mg
Riboflavin 0.3 mg
Niacin 4 mg
Choline 23 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1 cups
Grains
2 ounces
  • Plain text

    • No HTML tags allowed.
    • Lines and paragraphs break automatically.
    • Web page addresses and email addresses turn into links automatically.

    View our Comment Policy here.

    According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to a collection of information unless it displays a valid OMB control number. The valid OMB control number for this information collection is 0584-0624. The time required to complete this information will vary based upon one’s relationship to the resource being submitted. It is estimated to take 11 minutes to complete the entire survey. This includes time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. Expiration date: 5/31/2021

To leave a recipe rating, please use the star rankings at the top of the page.