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Red Hot Fusilli

Lively, low-fat, and cholesterol-free—the perfect combination!

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
10 minutes 45 minutes 4 servings 1 C


1 Tbsp olive oil

2 cloves garlic, minced

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)

¼ tsp salt

Ground red pepper or cayenne pepper, to taste

½ lb cooked chicken breasts, cut into ½-inch pieces

8 oz uncooked fusilli pasta

¼ C freshly minced parsley

calories 398
Total fat 7 g
Saturated fat 1 g
Cholesterol 44 mg
Sodium 325 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Heat olive oil in a medium saucepan. Sauté garlic until golden.

  • 2
    Add tomatoes and spices (except parsley). Cook, uncovered, over low heat for 15 minutes or until thickened, stirring frequently.

  • 3
    Add chicken, and continue cooking for 15 minutes, until chicken is heated through and sauce is thick.

  • 4
    Meanwhile, in a separate pot, cook pasta in unsalted water just until firm.

  • 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.

Vegetarian option: Omit the chicken for a satisfying vegetarian pasta dish. Nutrient info would be: calories, 304; total fat, 5 g; saturated fat, less than 1 g; cholesterol, 0 mg; and sodium, 285 mg.

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