16 ounces spiral pasta 2 cups whipping cream 1 tablespoon butter or margarine 8 ounces Mexican cheese blend or cheddar cheese -- shredded 1 small onion -- chopped 1 clove garlic -- minced 5 tablespoons olive oil or vegetable oil, divided 2 medium zucchini -- julienned 2 medium yellow summer squash -- julienned 1 1/4 teaspoons salt, divided 1/8 teaspoon pepper 1 pound boneless skinless chicken breast halves -- julienned 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 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 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon 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
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