Kolacja
Red Hot Fusilli
Ingredients, directions and serving information for Red Hot Fusilli.
Oryginalny przepis jest w języku angielskim.
Porcje: 4
Łączny czas: 45 min
Składniki
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, minced
- 4 cups ripe tomatoes, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon oregano leaves, crushed
- 1/4 teaspoon salt
- ground red pepper
- cooked chicken breast
- 8 ounces fusilli pasta
Przygotowanie
- Wash hands with soap and water.
- Heat oil in a medium saucepan. Saute garlic and parsley until golden.
- 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.
- Cook pasta firm in unsalted water.
- 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.
Wartości odżywcze porcji według źródła
Wielkość porcji1 cup
Kalorie319 kalorii
Białko11g
Węglowodany57g
Tłuszcz5g
Tłuszcze nasycone1g
Błonnik5g
Cukry5g
Sód169mg
Cholesterol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Źródło przepisu
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
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