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 medium zucchini — julienned
2 medium yellow summer squash — julienned
1 1/4 teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breast halves — julienned
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried savory
1/4 teaspoon dried rosemary — 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