Chicken Fusilli - 2 Guiding Stars
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If you’ve got leftover chicken, canned tomatoes, and some pasta, you’ve got the makings of a meal. This recipe calls for fresh herbs, but dried work wonderfully too–just be sure to cut the measurements to a quarter if you used dried to avoid overpowering the dish.


  • 1 Tbsp. olive oil
  • 2 garlic cloves, minced
  • ¼ cup minced fresh parsley
  • 4 cups chopped tomato
  • 1 Tbsp. chopped fresh basil
  • 1 Tbsp. fresh oregano
  • ¼ tsp. salt
  • Cayenne to taste
  • 8 oz. fusilli pasta
  • ½ lb. cooked chicken breast, diced


  1. Heat oil in medium saucepan over medium heat. Sauté garlic and parsley until golden brown (30 seconds).
  2. Add tomatoes, herb, salt, and cayenne. Cook uncovered over low heat for until thickened, stirring frequently (15 minutes). Add chicken and continue cooking until chicken is heated through and sauce is thick (10-15 minutes).
  3. While sauce is cooking, cook pasta ingredients according to package directions.
  4. Spoon sauce over pasta to serve.
Nutritional analysis per serving: Calories 370; Total Fat 9.5g (12% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 36mg (12% DV); Sodium 195mg (8% DV); Total Carbohydrate 49g (18% DV); Dietary Fiber 4.5g (17% DV); Total Sugars 9g; Includes 0g Added Sugars (0% DV); Protein 21g; Vitamin D 2% DV; Calcium 4% DV; Iron 20% DV; Potassium 15% DV; Niacin 80% DV; Vitamin K 70% DV; Thiamin 45% DV.
Recipe by Guiding Stars at
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