Ingredients
1 package (16 ounces) spiral pasta2 cups heavy whipping cream1 tablespoon butter2 cups shredded Mexican cheese blend1 small onion, chopped1 garlic clove, minced5 tablespoons olive oil, divided2 medium zucchini, julienned2 medium yellow summer squash, julienned1-1/4 teaspoons salt, divided1/8 teaspoon pepper1 pound boneless skinless chicken breasts, sliced1/4 teaspoon each dried basil, marjoram and savory1/4 teaspoon dried rosemary, crushed1/8 teaspoon rubbed sage
Preparation
Cook pasta according to package directions. Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Stir until smooth. Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.
In a large skillet, 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.
