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Pasta with Chicken and Squash Recipe

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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

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Pasta with Chicken and Squash Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

5 20 25

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

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.
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.
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.

Nutritional Facts 1 serving (1 cup) equals 695 calories, 43 g fat (22 g saturated fat), 142 mg cholesterol, 640 mg sodium, 50 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Pasta with Chicken and Squash in Taste of Home June/July 1997, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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