1 Tbsp	olive oil
2 cloves	garlic, minced
1/4 C	freshly minced parsley
4 C	ripe tomatoes, chopped
1 Tbsp	fresh basil, chopped or 1 tsp dried basil
1 Tbsp	oregano leaves, crushed or 1 tsp dried oregano
1/4 tsp	salt
to taste	ground red pepper or cayenne
8 oz	uncooked fusilli pasta (4 cups cooked)
1/2 lb	cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb raw) (optional)

 

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.

 

Each serving provides:

Calories: 304
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 285 mg

WITH CHICKEN:

Calories: 398
Total fat: 7 g
Saturated fat: 1 g
Cholesterol: 44 mg
Sodium: 325 mg