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Chicken & Vegetable Pasta
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6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)

1/4 cup Land O Lakes® Butter

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

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

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

Tip #1

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

Tip #2

Read more about this recipe on Recipe Buzz® Blog.

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