Chicken & Vegetable Pasta

Chicken & Vegetable Pasta

This pasta recipe is quick-to-make and filled with flavor and goodness. A simple, affordable pasta recipe that your family will enjoy.

10 min.prep time 25 min.total time
6 servings
5 Ratings

Ingredients

6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
1 pound boneless skinless chicken breasts, cubed
2 teaspoons finely chopped fresh garlic
1 teaspoon dried thyme leaves
1 (16-ounce) bag frozen vegetable mixture (broccoli, carrots, water chestnuts and red pepper)
1/2 cup shredded Parmesan cheese

Directions

Cook fusilli pasta according to package directions. Drain. Set aside; keep warm.

Melt butter in 12-inch skillet until sizzling; add chicken, garlic and thyme. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until chicken is no longer pink.

Stir in vegetables. Continue cooking, stirring occasionally, 6-9 minutes or until vegetables are crisply tender. Stir in cooked fusilli and cheese.

Recipe Tip

To reheat leftovers, place mixture into bowl; cover loosely. Microwave 3-5 minutes or until heated through.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 340

Fat: 12g

Cholesterol: 70mg

Sodium: 240mg

Carbohydrates: 31g

Dietary Fiber: 4g

Protein: 25g

Recipe #13525©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

Made this for a get together. Everyone went for seconds. So happy about it. Keeper for recipe book. Thank you for making it soo easy
I added some ginger and chopped pieces of sausages, and It turned to be GREAT... u should try it sometime.
My soon to be finicky 18 year old son absolutely loves this recipe. I usually make a double bath. However, I noticed you changed the butter. It used to be a different butter product in tub. I think it was a buttery spread.
I like the touch of parmesan cheese.
I did substitute fresh carrots and fresh broccoli for the frozen veggies.
YUMMY!!!!!!!!!!!!!!!!!!!
I have the butcher chop up the chicken for me - goes together VERY quickly when you don't have to spend time cutting up chicken. I use a frozen carrot/broccoli mix WITH frozen "pogs" of garlic/herbs. Tasty leftovers!

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