Chicken & Vegetables With A Twist
Prep Time: 5 min.
11 to 17 min.
- 6 ounces (2 cups)
fusilli pasta (thin corkscrew or pasta
- Chicken & Vegetables
- 4 Tablespoons Buttery
- 2 teaspoons chopped
- 1 pound boneless
chicken breasts, cut into 1/2-inch cube
- 1 teaspoon dried
- 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
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
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.