Creamy Chicken and Vegetable Fusilli

1.Cook fusilli pasta according to package instructions until al dente. Drain and set aside.

2.In a large skillet, heat some oil over medium heat. Add chopped chicken breasts and cook until no longer pink. Remove from skillet and set aside.

3.In the same skillet, add diced onions and cook until translucent.

4.Add the vegetable mix and corn to the skillet, stirring occasionally until the vegetables are tender.

5.Return the cooked chicken to the skillet.

6.Pour in the creamy sauce (see ingredients below) and simmer for a few minutes until heated through.

7.Add the cooked fusilli pasta to the skillet and toss everything together until well combined.

8.Season with salt and pepper to taste.

9.Serve the creamy chicken and vegetable fusilli hot.

Creamy Sauce Ingredients

1.1 cup heavy cream

2.1/2 cup grated Parmesan cheese

3.1 teaspoon garlic powder

4.1 teaspoon dried Italian herbs