Pasta With Chicken And Squash

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables	Italian	Italian, Luncheon, Main dishes, Poultry, Taste of ho	8	Servings

INGREDIENTS

16	oz	Spiral pasta
2	c	Whipping cream
1	T	Butter or margarine
8	oz	Mexican cheese blend or
		cheddar cheese shredded
1		Onion, chopped
1		Clove garlic, minced
5	T	Olive oil or vegetable oil
		divided
2		Zucchini, julienned
2		Yellow summer squash
		julienned
1 1/4	t	Salt, divided
1/8	t	Pepper
1	lb	Boneless skinless chicken
		breast halves julienned
1/4	t	Dried basil
1/4	t	Dried marjoram
1/4	t	Dried savory
1/4	t	Dried rosemary, crushed
1/8	t	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 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@aol.com
on Jul 22, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 527 Calories From Fat: 206 Total Fat: 23.2g Cholesterol: 102.7mg Sodium: 863.6mg Potassium: 451.5mg Carbohydrates: 47g Fiber: 2.1g Sugar: 2g Protein: 31.8g