Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips

2 medium zucchini, julienned

2 medium yellow summer squash, julienned

1 package spiral pasta

2 cups heavy cream

1 tablespoon butter

2 cups jack cheese, shredded

1 small onion, chopped

2 garlic cloves, finely minced

5 tablespoons olive , divided

1 1/4 teaspoons salt

Pepper to taste

1/4 teaspoon basil

1/4 teaspoon dried rosemary, crushed

Directions:

Cook pasta according to package directions. 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 softened. Add squash; cook until tender. Add 1 teaspoon salt and season with 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.

Serves 8