Pasta with Chicken and Squash

16 oz. spiral pasta
2 c. heavy whipping cream
1 Tbsp. butter
2 c. (8 oz.) shredded Mexican cheese blend
1 small onion, chopped
1 garlic clove, minced
5 Tbsp. olive oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1-1/4 tsp. salt, divided
1/8 tsp. pepper
1 lb. boneless skinless chicken breasts, sliced
1/4 tsp. each dried basil, marjoram and savory
1/4 tsp. dried rosemary, crushed
1/8 tsp. rubbed sage


Cook pasta according to package directions. Meanwhile, heat cream and butter in a large saucepan until butter melts. Add cheese; stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.

In a skillet, saute onion and garlic in 3 Tbsp. oil until onion is tender. Add squash; cook until tender. Add 1 tsp. salt & pepper; remove and keep warm.

Add rest of oil to skillet; cook chicken, herbs, and remaining salt until juices run clear.

Place pasta on a serving platter; top with squash, then chicken.
Yield: 8 servings


This is a favorite. But it seems to take awhile to fix. I'm going to experiment when I make it this week and see if I can freeze parts of it.