Pasta with Chicken and Squash

By Judycakes

Ingredients

• 1 package (16 ounces) spiral pasta
• 2 cups whipping cream
• 1 tablespoon butter
• 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
• 1 small onion, chopped
• 1 garlic clove, minced
• 5 tablespoons olive or vegetable oil, divided
• 2 medium zucchini, julienned
• 1/4 teaspoon each dried basil, marjoram and savory
• 2 medium yellow summer squash, julienned
• 1-1/4 teaspoons salt, divided
• 1/8 teaspoon pepper
• 1 pound boneless skinless chicken breasts, julienned
• 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon rubbed sage

Preparation

Step 1

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.