Pasta With Chicken and Squash

• 1 (16 ounce) package spiral shaped pasta
• 2 cups heavy whipping cream or 2 cups evaporated skim milk or 2 cups evaporated 2% milk
• 1 tablespoon butter
• 2 cups Mexican blend cheese, shredded
• 1 small onion, chopped
• 1 garlic clove, minced
• 5 tablespoons olive oil, divided
• 2 medium zucchini, julienned
• 2 medium summer squash, julienned
• 1 14 teaspoons salt, divided
• 18 teaspoon pepper
• 1 lb boneless skinless chicken breast, sliced
• 14 teaspoon dried basil
• 14 teaspoon dried marjoram
• 14 teaspoon dried savory
• 14 teaspoon dried rosemary, crushed
• 18 teaspoon rubbed sage

1. Cook pasta according to package directions.
2. Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted.
3. Stir until smooth.
4. Add cheese; cook and stir until cheese is melted.
5. Rinse and drain pasta; add to cheese mixture.
6. Cover and keep warm.
7. In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender.
8. Add squash; cook until tender.
9. Add 1 teaspoon of salt and pepper; remove and keep warm.
10. Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear.
11. Place pasta on a serving platter; top with chicken and squash.
12. Yield: 8 servings.

pasta, heavy whipping cream, butter, blend cheese, onion, garlic, olive oil, zucchini, summer, salt, pepper, chicken, basil, marjoram, rosemary, sage

Taken from www.food.com/recipe/pasta-with-chicken-and-squash-275554 (may not work)