Pasta with Chicken and Squash


1 small onion, chopped

1 garlic clove, minced

5 Tablespoons olive oil, divided

2 medium zucchini, julienned

2 medium yellow summer squash, julienned

salt and pepper

1 lb. boneless skinless chicken breast, julienned

1/4 teaspoons each dried: basil, marjoram, and rosemary

1 (16 oz.) package spiral pasta

2 cups Half-and-Half

1 Tablespoon Butter

2 cups shredded Mexican Cheese Blend or Cheddar Cheese



In a Large skillet, over medium heat, saute onion and garlic in 3 Tablespoons oil until onion is tender. Add squashes and cook until tender. Season with salt and pepper. Remove from heat and keep warm. Add remaining oil to skillet; cook chicken with herbs until juices run clear. While chicken is cooking, prepare pasta according to package directions. Sauce is prepared by combining half-and-half and butter in saucepan until butter melts. Then add cheese, stirring until cheese is melted. Place drained cooked pasta on a platter. Cover with cheese sauce. Top with chicken and squash and serve.

Makes 6-8 Servings