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Dinner Tonight: Budget Friendly

Dinner Tonight: Budget Friendly: Wednesday Red Hot Fusilli

Week of January 13, 2020 »
Red Hot Fusilli

Fun

Going around the table, each person names a "rose" (high point), "thorn" (low point) and "bud" (thing to look forward to) from the day.

Conversation

If you could re-live one day of your life so far, what day would you choose?

This recipe comes from the USDA Healthy Eating on a Budget cookbook.

Ingredients

Serves 4

  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1/4 cup parsley (fresh minced)
  • 4 cups ripe tomatoes (chopped)
  • 1 tablespoon fresh basil (chopped or 1 tsp dried basil)
  • 1 tablespoon oregano leaves (crushed or 1 tsp dried oregano)
  • 1/4 teaspoon salt ground red pepper (or cayenne to taste)
  • 8 ounces fusilli pasta (uncooked, 4 cups cooked)
  • 1/2 pound cooked chicken breast, optional* (diced into 1/2-inch pieces)

Instructions

  1. Heat oil in a medium saucepan. Saute garlic and parsley until golden.
  2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.
  3. Cook pasta until firm in unsalted water.
  4. 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.
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