Red Hot Fusilli

• 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

Directions

• 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.