Sautéed chicken, onion, zucchini and yellow summer squash served on a bed of fusilli tossed with a cheesy pepper Jack cream sauce.

Pasta with Chicken and Squash

1 (16-ounce) package fusilli (spiral) pasta

2 cups whipping cream

1 tablespoon butter

2 cups (8-ounces) shredded Pepper Jack cheese*

1 small onion, chopped

2 garlic cloves, finely minced

5 tablespoons olive or vegetable oil - divided use

2 medium zucchini, julienned

2 medium yellow summer squash, julienned

1 1/4 teaspoons salt - divided use

Freshly ground pepper to taste

1 pound boneless, skinless chicken breasts, cut into thin strips

1/4 teaspoon basil

1/4 teaspoon marjoram

1/4 teaspoon savory

1/4 teaspoon dried rosemary, crushed

1/8 teaspoon rubbed sage

1. Cook pasta according to package directions.
2. Meanwhile, heat cream and butter in a large saucepan until butter melts. Add cheese; cook and stir until melted.
3. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.
4. In a skillet over medium heat, saute onion and garlic in 3 tablespoons oil until onion is softened.
5. Add squash; cook until tender. Add 1 teaspoon salt and season with pepper; remove and keep warm.
6. Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear.
7. Place pasta on a serving platter; top with chicken and squash.

Makes 8 servings.

*Monterey Jack or cheddar cheese can be substituted for a milder flavor.