Chicken, Vegetables and Twist Pasta

Makes 6 servings
Prep Time:15 min.
Cooking Time 11 to 17 min.

Ingredients:
Pasta
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
Chicken & Vegetables4 Tablespoons Fresh Buttery 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

Directions1) Cook fusilli pasta according to package directions. Drain and set aside. Keep warm.
2) Meanwhile, melt 3 tablespoons Fresh Buttery Spread in 10-inch skillet until sizzling and add garlic, chicken and thyme.
3) Cook over medium-high heat for 5 to 8 minutes, stirring constantly, until chicken is no longer pink.
4) Stir in vegetables. Continue cooking for 6 to 9 minutes, stirring occasionally, until vegetables are crisply tender.
5) Stir in cooked fusilli, remaining Fresh Buttery Spread and Parmesan cheese.