Red Hot Fusilli

1 tbsp. olive oil
2 cloves garlic, minced
1/4 c. freshly minced parsley
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)
1/4 tsp. salt
Cayenne pepper, to taste
8 oz. uncooked fusilli pasta (4 c. cooked)
1/2 lb. cooked (or 3/4 lb. raw) chicken breasts, diced into 1/2-inch pieces (optional)

Heat oil in a medium saucepan. Sauté garlic and parsley until golden. 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. Cook pasta in unsalted water according to package directions. Drain. 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. Serves 4 (1 c. per serving).

NUTRITION INFO
Calories: 311.7
Fat: 6.3 g
Carbohydrates: 30.2 g
Protein: 33.3 g