Title: Pasta with Chicken and Squash
Categories: Italian Lunch Entree Poultry Taste
Yield: 8 Servings

16	oz	Spiral pasta
2	c	Whipping cream
1	tb	Butter or margarine
8	oz	Mexican cheese blend or cheddar cheese, shredded
1	sm	Onion; chopped
1		Clove garlic; minced
5	tb	Olive oil 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 breast halves, julienned
1/4	ts	Dried basil
1/4	ts	Dried marjoram
1/4	ts	Dried 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 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. Yield: 8 servings.

NOTES : "This is a special dish that we enjoy often. A bed of noodles is covered with a creamy cheese sauce, tender squash and strips of chicken that've been stir-fried with flavorful herbs. It's delicious and pretty, too!" Submitted by Pam Hall, Elizabeth City, North Carolina. Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home, June/July, 1997

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