Served as main course. Non-vegetarian dish.

Italian

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 medium Zucchini, julienned

2 medium Yellow summer Squash, julienned

1 1/4 teaspoons Salt, divided

1/8 teaspoon Pepper

1 pound boneless skinless Chicken Breast halves, julienned

1/4 teaspoon dried Basil

1/4 teaspoon dried Marjoram

1/4 teaspoon dried Savory

1/4 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.

Serves: 8

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