Pasta With Chicken and Squash |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A bed of noodles is covered with a creamy cheese sauce, tender squash and strips of chicken that've been stir- fried with flavorful herbs. It's delicious and pretty too. The recipe originally called for heavy whipping cream, but I substitute evaporated skimmed milk instead, as well as using Barilla Plus rotinit pasta, making this a much healthier meal. **NOTE** The prep/cook time is only estimated. Ingredients:
1 (16 ounce) package spiral shaped pasta |
2 cups heavy whipping cream or 2 cups evaporated skim milk or 2 cups evaporated 2% milk |
1 tablespoon butter |
2 cups mexican blend cheese, shredded |
1 small onion, chopped |
1 garlic clove, minced |
5 tablespoons olive oil, divided |
2 medium zucchini, julienned |
2 medium summer squash, julienned |
1 1/4 teaspoons salt, divided |
1/8 teaspoon pepper |
1 lb boneless skinless chicken breast, sliced |
1/4 teaspoon dried basil |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried savory |
1/4 teaspoon dried rosemary, crushed |
1/8 teaspoon rubbed sage |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Stir until smooth.
2. Add cheese; cook and stir until cheese is melted.
3. Rinse and drain pasta; add to cheese mixture.
4. Cover and keep warm.
5. In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender.
6. Add 1 teaspoon of salt and pepper; remove and keep warm.
7. Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear.
8. Place pasta on a serving platter; top with chicken and squash.
9. Yield: 8 servings.
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