* Crossposted from: National Cooking Echo
---------- Recipe via Meal-Master (tm) v8.04
      Title: Pasta with Chicken and Squash
 Categories:
      Yield: 1 Servings
     16 oz Pkg spiral pasta
      2 c  Whipping cream
      1 tb Butter or margarine
      2 c  (8 oz) shredded Mexican
           Cheese blend or cheddar
           Cheese
      1 sm Onion, chopped
      1    Garlic clove, minced
      5 tb Olive or vegetable oil
           - divided
      2 md Zucchini, julienned
      2 md Yellow summer squash
           -julienned
  1 1/4 ts Salt, divided
    1/8 ts Pepper
      1 lb Boneless skinless
           Chicken breasts
           -julienned
    1/4 ts Each dried basil,
           Marjoram and savory
    1/4 ts Dried rosemary, crushed
    1/8 ts 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 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. Yield:
8
  servings.
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