Title: Pasta with Chicken & Squash
Categories: Pasta Chicken Vegetable
Yield: 8 Servings
| 16 | oz | Pkg spiral pasta |
| 2 | c | Whipping cream |
| 1 | tb | Butter or margarine |
| 2 | c | (8 oz) shredded Mexican |
| | | Cheese blend or cheddar |
| | | Cheese |
| 1 | sm | Onion, chopped |
| 1 | | Garlic clove, minced |
| 5 | tb | Olive or vegetable oil divided |
| 2 | md | Zucchini, julienned |
| 2 | md | Yellow summer squash julienned |
| 1 1/4 | ts | Salt, divided |
| 1/8 | ts | Pepper |
| 1 | lb | Boneless skinless |
| | | Chicken breasts julienned |
| 1/4 | ts | Each dried basil, |
| | | Marjoram and savory |
| 1/4 | ts | Dried rosemary, crushed |
| 1/8 | ts | Rubbed sage |
Cook pasta according to package directions. Meanwhile, heat cream and
butter in a large saucepan until butter melts. Add cheese; cook and stir
until melted. Rinse and drain pasta; add to cheese mixture. Cover and keep
warm. In a skillet over medium heat, saute onion and garlic in 3
tablespoons oil until onion is tender. Add squash; cook until tender. Add 1
teaspoon of salt and pepper; remove and keep warm. Add remaining oil to
skillet; cook chicken with herbs and remaining salt until juices run clear.
Place pasta on a serving platter; top with chicken and squash.