Vegetable Pasta Recipe

Chicken & Vegetables With A Twist

This pasta dish is quick to make and filled with flavor and goodness.

15 min. prep time
6 servings
353 Ratings



6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)

Chicken & Vegetables

2 teaspoons chopped fresh garlic
1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
1 teaspoon dried thyme leaves
1 (12-ounce) bag frozen vegetable mixture (broccoli, carrots, water chestnuts and sugar snap peas)
1/2 small red bell pepper, cut into thin strips
1/2 cup shredded Parmesan cheese


Cook fusilli pasta according to package directions. Drain; set aside.Keep warm.

Melt 3 tablespoons Fresh Buttery Taste® Spread in 12-inch skillet until sizzling; add garlic, chicken and thyme. Cook over medium-high heat, stirring constantly, 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, remaining Fresh Buttery Taste® Spread and Parmesan cheese.

Nutrition Facts (1 serving)

Calories: 310

Fat: 12g

Cholesterol: 50mg

Sodium: 140mg

Carbohydrates: 26g

Dietary Fiber: 3g

Protein: 27g

Recipe #10100©1998Land O'Lakes, Inc.

Recipe Comments & Reviews

A family favorite, easy to prepare
I substituted precooked brined chicken and added some leftover gravy because it was kicking around in the refrigerator so why waste? Turned out to be a delicious and flexible recipe.
Very Excellent dish. I use other cheese together but the taste is one you'll never forget.

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