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)
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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