A bed of noodles covered with a creamy cheese sauce, tender squash and strips of chicken!
1-16 ounce pkg spiral pasta
2 cups whipping cream
1 tablespoon butter
1-8 ounce pkg shredded Mexican cheese
1 small onion, chopped
1 garlic clove, minced
3 tablespoons olive or vegetable oil
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1 teaspoon salt
1/8 teaspoon pepper
1 lb. boneless skinless chicken breasts, cut into pieces
1 teaspoon Penzey's Pasta Sprinkles
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, saute onion and garlic in oil until onion is tender. Add squash; cook until tender. Add salt and pepper; remove and keep warm. Cook chicken in same skillet with herbs until juices run clear.
Place pasta on a serving platter; top with chicken and squash.
Yield is 8 servings. Serve with garlic bread.