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Chicken with Pasta & Vegetables

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6 oz. (2 cups) uncooked fusilli pasta (thin corkscrew or pasta twists)
3 Tbls. Butter
2 teas. Chopped fresh garlic
1 lb. boneless chicken breasts cut into 1/2 inch cubes.
1 teas. Dried thyme leaves
1 16 oz. bag frozen vegetable mix- Broccoli, carrots, water chestnuts, red pepper.
1/2 cup parmesan cheese
1 Tbls. Butter

Cook pasta according to package directions.

In deep 10 inch skillet, melt butter until sizzling. Add garlic, chicken and thyme. Cook over medium heat until chick is no longer pink; 5-8 minutes.

Stir in vegetables. Continue cooking, stirring occasionally, until vegetables are crisp tender; 6-9 minutes. Stir in cooked pasta, margarine and cheese. Season to taste with salt & pepper.

Makes about 6 servings.



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