Pasta with chicken and squash
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Spiral pasta |
| 2 | cups | Whipping cream |
| 1 | tablespoon | Butter or margarine |
| 8 | ounces | Mexican cheese blend or cheddar cheese, shredded |
| 1 | small | Onion; chopped |
| 1 | Clove garlic; minced | |
| 5 | tablespoons | Olive oil or vegetable oil; divided |
| 2 | mediums | Zucchini; julienned |
| 2 | mediums | Yellow summer squash; julienned |
| 1¼ | teaspoon | Salt; divided |
| ⅛ | teaspoon | Pepper |
| 1 | pounds | Boneless skinless chicken breast halves, julienned |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Dried savory |
| ¼ | teaspoon | Dried rosemary; crushed |
| ⅛ | teaspoon | Rubbed sage |
Directions
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 serving platter; top with chicken and squash. Yield: 8 servings.
NOTES : "This is a special dish that we enjoy often. A bed of noodles is covered with a creamy cheese sauce, tender squash and strips of chicken that've been stir-fried with flavorful herbs. It's delicious and pretty, too!" Submitted by Pam Hall, Elizabeth City, North Carolina.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@... on Jul 22, 1997