1 T. olive oil
\n2 cloves garlic, minced
\n1\/4 C fresh parsley, minced
\n4 C ripe tomatoes, chopped
\n1 T. fresh basil, chopped (or 1 tsp. dried)
\n1 T. oregano leaves, crushed (or 1 tsp. dried)
\n1\/4 tsp. salt
\nto taste ground red pepper or cayenne
\n8 oz. uncooked fusilli pasta (4 C cooked)
\n1\/2 lb. cooked Chicken, cut into chunks<\/p>\n
Heat oil in medium saucepan. Saut\u00ef\u00bf\u00bd garlic and parsley until golden. Add tomatoes and spices. Cook uncovered over low heat for 15 minutes or until thickened, stirring frequently. Add 1\/2 lb. chicken cut into chunks and continue cooking for 15 minutes until chicken is heated through and sauce is thick. Cook pasta in unsalted water until firm. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for next day’s lunch.<\/p>\n
Yield: 4 servings
\nServing Size: 1 C.<\/p>\n
Calories: 293
\nTotal fat: 5g
\nTotal fiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 2 cloves garlic, minced 1\/4 C fresh parsley, minced 4 C ripe tomatoes, chopped 1 T. fresh basil, chopped (or 1 tsp. dried) 1 T. oregano leaves, crushed (or 1 tsp. dried) 1\/4 tsp. salt to taste ground red pepper or cayenne 8 oz. uncooked fusilli pasta (4 C cooked) 1\/2 lb. cooked Chicken, cut into chunks Heat oil in medium saucepan. Saut\u00ef\u00bf\u00bd garlic and parsley until golden. Add tomatoes and spices. Cook uncovered over low…<\/p>\n