A bed of noodles is covered with a creamy cheese sauce, tender squash, and strips of chicken that have been stir-fried with flavorful herbs.

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Name: Pasta with Chicken and Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 16 ounces Spiral pasta; 2 cups Whipping cream; 1 tbs Butter or margarine; 2 cups Mexican cheese blend (or cheddar) shredded; 1 small Onion chopped; 1 clove Garlic minced; 5 tbs Olive oil or vegetable oil divided; 2 medium Zucchini julienned; 2 medium Yellow squash julienned; 1 1/4 teaspoons Salt divided; 1/8 teaspoon Pepper; 1 pound Boneless skinless chicken breasts julienned; 1/4 teaspoon Dried basil; 1/4 teaspoon Marjoram; 1/4 teaspoon Savory; 1/4 teaspoon Dried rosemary crushed; 1/8 teaspoon Rubbed sage

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INGREDIENTS

16 ounces Spiral pasta
2 cups Whipping cream
1 tbs Butter or margarine
2 cups Mexican cheese blend ; (or cheddar) shredded
1 small Onion ; chopped
1 clove Garlic ; minced
5 tbs Olive oil or vegetable oil ; divided
2 medium Zucchini ; julienned
2 medium Yellow squash ; julienned
1 1/4 teaspoons Salt ; divided
1/8 teaspoon Pepper
1 pound Boneless skinless chicken breasts ; julienned
1/4 teaspoon Dried basil
1/4 teaspoon Marjoram
1/4 teaspoon Savory
1/4 teaspoon Dried rosemary ; crushed
1/8 teaspoon Rubbed sage

INSTRUCTIONS

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 tsp. 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 past on a serving platter; top with chicken and squash.

NOTES

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Pasta with Chicken and Squash

16 ounces Spiral pasta
2 cups Whipping cream
1 tbs Butter or margarine
2 cups Mexican cheese blend (or cheddar) shredded
1 small Onion chopped
1 clove Garlic minced
5 tbs Olive oil or vegetable oil divided
2 medium Zucchini julienned
2 medium Yellow squash julienned
1 1/4 teaspoons Salt divided
1/8 teaspoon Pepper
1 pound Boneless skinless chicken breasts julienned
1/4 teaspoon Dried basil
1/4 teaspoon Marjoram
1/4 teaspoon Savory
1/4 teaspoon Dried rosemary crushed
1/8 teaspoon Rubbed sage

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 8

Calories: 466
Calories from Fat: 252 (54%)

Amt Per Serving		% DV

	Total Fat 28g	37 %
	Saturated Fat 12.8g	64 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 2.1g
Cholesterol 105mg		32 %
Sodium 248.1mg		9 %
Potassium 451.7mg		12 %
Total Carbohydrate 36.4g		11 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 34.9g
Protein 18.3g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 466

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