Chicken & Vegetables With A Twist
This pasta dish is quick to make and filled with flavor and goodness.
15 min.prep time
15 min.total time
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. Meanwhile, melt 3 tablespoons Fresh Buttery Taste® Spread in 10-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)
Dietary Fiber: 3g
Recipe #10100©1998Land O'Lakes, Inc.