This lively low-saturated fat, cholesterol-free pasta dish contains lots of tomatoes and herbs and very little oil.

Nutrition Facts
Serving Size1 cup
Calories304
Total Fat5 g
Saturated Fatless than 1 g
Cholesterol0 mg
Sodium285 mg

With Chicken

Serving Size1 cup
Calories398
Total Fat7 g
Saturated Fat1 g
Cholesterol44 mg
Sodium325 mg
Servings and Times
Servings4
Ingredients and Preparation
IngredientsMeasures
Olive oil1 tablespoon
Garlic, minced2 cloves  
Fresh parsley¼ cup
Ripe tomatoes, chopped4 cups
Fresh basil, chopped (or 1 teaspoon dried basil)1 tablespoon  
Oregano leaves, crushed (or 1 teaspoon dried oregano)1 tablespoon
Salt¼ teaspoon 
Ground red pepper or cayenne to taste  
Uncooked fusilli pasta (4 cups cooked)8 ounces
Cooked chicken breasts, diced into ½-inch pieces (¾ pound raw) (optional)½ pound
Unsalted water
  1. Directions
  2. Heat oil in a medium saucepan. Sauté garlic and parsley until golden.
  3. 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.
  4. Cook pasta firm in unsalted water. Drain.
  5. 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.