Chicken & Vegetables with a Twist

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Chef Test Kitchens Consultant at Land O'Lakes

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

Yield: 6 servings



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, until chicken is no longer pink (5 to 8 minutes).

Stir in vegetables. Continue cooking, stirring occasionally, until vegetables are crisply tender (6 to 9 minutes). Stir in cooked fusilli, remaining Fresh Buttery Taste® Spread and Parmesan cheese.
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