Recipe - Pasta With Chicken And Squash

16 ounce Spiral pasta
2 cup Whipping cream
1 tablespoon Butter or margarine
8 ounce Mexican cheese blend or
cheddar cheese, shredded
1 small Onion; chopped
1 Clove garlic; minced
5 tablespoon Olive oil or vegetable oil;
divided
2 md Zucchini; julienned
2 md Yellow summer squash;
julienned
1 One fourth teaspoon Salt; divided
1/8 teaspoon Pepper
1 pound Boneless skinless chicken
breast halves, julienned
One fourth teaspoon Dried basil
One fourth teaspoon Dried marjoram
One fourth teaspoon Dried savory
One fourth teaspoon Dried rosemary; crushed
1/8 teaspoon 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 stirfried 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 MCRecipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997