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Chicken with Pasta & Vegetables

cooking

Another fast, healthy dinner…

 

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 3 Tablespoons butter until sizzling. Add garlic, chicken and thyme. Cook over medium heat until chicken 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, remaining butter and cheese. Season to taste with salt & pepper.

Makes about 6 servings.

 

 

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