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 breasts, julienned

1/4 teaspoon each dried basil, marjoram and rosemary

1 (16 oz.) package of spiral pasta

2 cups half and half

1 Tablespoon butter

2 cups shredded Mexican cheddar blend or Cheddar Cheese


In a large skillet, over medium heat, sauté onion and garlic in 3 Tablespoons oil until onion is tender. Add squashes and cook until tender.  Season with the 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 the 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.

Approx. 6-8 servings