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Pasta with Chicken and Squash




Source of Recipe


Mary Ellen


List of Ingredients




Pasta with Chicken and Squash

1 (16-ounce) package spiral pasta

2 cups whipping cream

1 tablespoon butter

2 cups (8-ounces) shredded Pepper Jack cheese*

1 small onion, chopped

2 garlic cloves, finely minced

5 tablespoons olive or vegetable oil, divided

2 medium zucchini, julienned

2 medium yellow summer squash, julienned

1 1/4 teaspoons salt, divided

Freshly ground pepper to taste

Pasta with Chicken and Squash
1 (16-ounce) package spiral pasta

2 cups whipping cream

1 tablespoon butter

2 cups (8-ounces) shredded Pepper Jack cheese*

1 small onion, chopped

2 garlic cloves, finely minced

5 tablespoons olive or vegetable oil, divided

2 medium zucchini, julienned

2 medium yellow summer squash, julienned

1 1/4 teaspoons salt, divided

Freshly ground pepper to taste

1 pound boneless, skinless chicken breasts, julienned

1/4 teaspoon basil

1/4 teaspoon marjoram

1/4 teaspoon savory

1/4 teaspoon dried rosemary, crushed

1/8 teaspoon rubbed sage



Recipe



1.Cook pasta according to package directions.

2.Meanwhile, heat cream and butter in a large saucepan until butter

melts. Add cheese; cook and stir until melted.

3.Rinse and drain pasta; add to cheese mixture. Cover and Keep warm.

4.In a skillet over medium heat, saute onion and garlic in 3

tablespoons oil until onion is softened.

5.Add squash; cook until tender. Add 1 teaspoon salt and season with

pepper; remove and keep warm.

6.Add remaining oil to skillet; cook chicken with herbs and remaining

salt until juices run clear.

7.Place pasta on a serving platter; top with chicken and squash.

Makes 8 servings.

*Monterey Jack or cheddar cheese can be substituted for a milder
flavor.