Pasta with chicken and squash

8 Servings

Ingredients

Quantity Ingredient
16 ounces Spiral pasta
2 cups Whipping cream
1 tablespoon Butter or margarine
8 ounces Mexican cheese blend or cheddar cheese, shredded
1 small Onion; chopped
1 Clove garlic; minced
5 tablespoons Olive oil or vegetable oil; divided
2 mediums Zucchini; julienned
2 mediums Yellow summer squash; julienned
1¼ teaspoon Salt; divided
⅛ teaspoon Pepper
1 pounds Boneless skinless chicken breast halves, julienned
¼ teaspoon Dried basil
¼ teaspoon Dried marjoram
¼ teaspoon Dried savory
¼ teaspoon Dried rosemary; crushed
⅛ teaspoon Rubbed sage

Directions

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.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@... on Jul 22, 1997

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