Ingredients
- 2 summer squash (yellow julienned)
- 2 zucchini (julienned)
- 1 onion (chopped)
- 1 clove garlic (minced)
- 1/4 savory (dried)
- 2 cups whipping cream
- 1 pound chicken breast (boneless skinless halves julienned)
- 16 ounces spiral pasta
- 8 ounces mexican cheese blend
- 5 tablespoons olive oil
- 1 tablespoon butter
- 1 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 1/4 teaspoon basil (dried)
- 1/4 teaspoon marjoram (dried)
- 1/4 teaspoon rosemary (dried crushed)
- 1/8 teaspoon rubbed sage
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 teaspoon 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
