Spicy Tomato and Chicken Fusilli

This dish combines lean protein from chicken with antioxidant-rich cooked tomatoes and complex carbs to fuel your active day.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 tablespoon olive oil · 159 kcal in the whole recipe
• 2 cloves garlic, minced · 11 kcal in the whole recipe
• 1/4 cup fresh parsley, minced · 6 kcal in the whole recipe
• 4 cups ripe tomatoes, chopped · 181 kcal in the whole recipe
• 1 tablespoon fresh basil, chopped · 1 kcal in the whole recipe
• 1 tablespoon oregano leaves, crushed
• 1/4 teaspoon salt
• ground red pepper to taste
• 1/2 pound cooked chicken breast, diced · 500 kcal in the whole recipe
• 8 ounces fusilli pasta · 1057 kcal in the whole recipe

Method

1. Cook the fusilli pasta in boiling water until al dente, then drain and set aside.

   

2. Heat olive oil in a medium saucepan over medium heat, then sauté the minced garlic and parsley until golden and fragrant.

   

3. Stir in the chopped tomatoes, basil, oregano, salt, and red pepper; simmer uncovered over low heat for 15 minutes until the sauce thickens.

   

4. Stir in the cooked diced chicken breast and simmer for another 15 minutes to heat through and let the flavors meld.

   

5. Toss the warm pasta with the hot tomato-chicken sauce, garnish with extra fresh parsley, and serve hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.