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Red Hot Fusilli-Recipe/Day #113 Recipe

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This recipe for Red Hot Fusilli-Recipe/Day #113 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups 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
ground red pepper or cayenne pepper to taste
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)
Directions:
Directions:
1. Heat oil in a medium saucepan. Sauté garlic and parsley until golden.
2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.
3. Cook pasta in unsalted water. Drain.
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.

 

 

 

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