Pasta with Chicken and Squash 

• 1 package (16 oz) spiral pasta

• 2 cups whipping cream

• 1 tablespoon butter

• 2 cups (8 oz) shredded Mexican cheese blend or cheddar cheese

• 1 small onion, chopped

• 1 garlic clove, minced

• 5 tablespoons olive oil, divided

• 2 medium zucchini, julienned

• 2 medium yellow summer squash, julienned

• 1 ¼ tsp. salt, divided

• 1/8 tsp. pepper

• 1 pound boneless skinless chicken breast, julienned

• ¼ tsp. each dried basil, marjoram and savory

• ¼ tsp. dried rosemary, crushed

• 1/8 tsp. 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, sauté 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.