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Chicken & Vegetables with a Twist
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6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)

Chicken & Vegetables

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

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

How to make

  1. STEP 1

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

  2. STEP 2

    Melt 3 tablespoons Butter with Olive Oil & Sea Salt 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.

  3. STEP 3

    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.

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