Chicken & Vegetables With A Twist

• 6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
• 4 tablespoons Land O Lakes Fresh 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 (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

1. Cook fusilli pasta according to package directions.
2. Drain; set aside.Keep warm.
3. Melt 3 tablespoons Fresh Buttery Taste Spread in 12-inch skillet until sizzling; add garlic, chicken and thyme.
4. Cook over medium-high heat, stirring constantly, 5-8 minutes or until chicken is no longer pink.
5. Stir in vegetables.
6. Continue cooking, stirring occasionally, 6-9 minutes or until vegetables are crisply tender.
7. Stir in cooked fusilli, remaining Fresh Buttery Taste Spread and Parmesan cheese.

pasta, fresh garlic, chicken breasts, thyme, broccoli, red bell pepper, parmesan cheese

Taken from www.landolakes.com/recipe/62/chicken-vegetables-with-a-twist (may not work)