Pasta with Chicken and Squash

From Taste of Home (June/July 1997), page 25.

Yield: 8 servings.

1 package (16 ounces) spiral pasta
2 cups whipping cream
1 tablespoon butter or margarine
2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 tablespoons olive or canola oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1¼ teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, juilenned
¼ teaspoon each dried basil, marjoram and savory
¼ teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage

Cook pasta according to 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, sauté 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.

Notes:
- I tend to cut this in half, but then again there are only two of us.
- I like to put the squash back in the skillet with the chicken before putting them on top of the pasta.  Sometimes I just toss it all together.
- Make It Healthier: Replace cream with fat-free half and half, reduce butter to 1/2 Tbs or use canola oil, use reduced-fat cheese, reduce salt to 3/4 tsp.
- Meatless Version: Omit chicken and increase squash and zucchini.

Nutrition Facts:
1 cup = 695 calories, 43 g fat (22 g saturated fat), 142 mg cholesterol, 640 mg sodium, 50 g carbohydrate, 3 g fiber, 27 g protein