Pasta with Chicken and Squash

1 pkg. 16 oz. spiral pasta2 cups whipping cream

1 tbs. butter

2 cups shredded Mexican cheese blend or cheddar cheese

1 small onion, chopped

1 garlic clove, minced

5 tbs. olive oil

2 medium zucchini, julienned

2 medium yellow squash, julienned

1 ¼ tsp. salt, divided

1/8 tsp. pepper

1 pound boneless skinless chicken breasts, julienned

¼ tsp. each dried basil, marjoram, savory, and dried rosemary

1/8 tsp. 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, sauté onion and garlic in 3 T. of oil until onion is tender.  Add squash; cook until tender.  Add 1 tsp. of salt and pepper; remove from the heat and keep warm.  Add remaining oil to skillet; stir-fry chicken with herbs and remaining salt until juices run clear.  Place pasta on a serving platter; top with chicken and squash.