Pasta with Chicken and Squash |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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-fired with flavorful herbs. It's delicious and pretty too! —Pam Hall, Elizabeth City, North Carolina Ingredients:
1 package (16 ounces) spiral pasta |
2 cups heavy whipping cream |
1 tablespoon butter |
2 cups (8 ounces) shredded mexican cheese blend |
1 small onion, chopped |
1 garlic clove, minced |
5 tablespoons olive 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 breasts, sliced |
1/4 teaspoon each dried basil, marjoram and savory |
1/4 teaspoon dried rosemary, crushed |
1/8 teaspoon rubbed sage |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Stir until smooth. Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.
2. In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon of salt and pepper; remove and keep warm.
3. 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.
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