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.