Chicken & Vegetables With A Twist

Makes 6 servings

Prep Time: 5 min.
Cooking Time 11 to 17 min.

Ingredients:

• Pasta
  •    6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
• Chicken & Vegetables
  •    4 Tablespoons Buttery Taste Spread
  •    2 teaspoons chopped fresh garlic
  •    1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
  •    1 teaspoon dried thyme leaves
  •    1 bag (16-ounce) frozen vegetable mixture (broccoli, carrots and water chestnuts )
  • 1/2 small red bell pepper, cut into thin strips
  • 1/2 cup shredded Parmesan cheese

Directions:

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

1) Melt 3 tablespoons Buttery Taste Spread in 10-inch skillet until sizzling.  Add garlic, chicken and thyme.

2) Cook for 5 to 8 minutes over medium-high heat, stirring constantly, until chicken is no longer pink.

3) Stir in vegetables. Continue cooking for 6 to 9 minutes, stirring occasionally, until vegetables are crisply tender.

4) Stir in cooked fusilli, remaining Buttery Taste Spread and Parmesan cheese.