Pasta with chicken and squash

(From Taste of Home Magazine)
16 oz. pkg. spiral pasta
2 cups whipping cream
1 Tbsp. butter
2 cups (8 oz.) shredded cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 Tbsp. vegetable oil
2 medium zucchini, julienned
2 medium yellow squash, julienned
1 tsp & 1/4 tsp salt
dash of pepper
1-1/2 lbs. chicken stir-fry
1/2 tsp Italian seasoning

Cook pasta according to package directions. Meanwhile, heat cream & butter in a large sauce pan until butter melts. Add cheese; cook & stir until melted. Rinse & drain pasta; add to cheese mixture. Cover and keep warm. In a skillet over medium heat, saute onion & garlic in 3 Tbsp. oils until onion is tender. Add squash & zucchini; cook until tender. Add 1 tsp. salt and pepper; remove & keep warm. Add remaining oil to skillet; cook chicken with herbs & remaining salt. Cook until juices run clear. Place pasta on serving platter; top with chicken & squash. Yield: 8 servings.

Soy Lime Chicken

1/2 cup soy sauce
1/4 cup chopped green onion
1/4 cup lime juice
2 Tbsp. dark brown sugar
1 Tbsp. honey
1 tsp. crushed red pepper
1 garlic clove, crushed
4 boneless, skinless chicken breasts

Flatten chicken breasts to 1/2 inch thickness and place in resealable plastic bag. Combine soy sauce and next 6 ingredients; stir well. Pour over chicken; seal bag. Marinate in refrigerator 8 hours, turning occasionally. Drain meat, reserving marinade. Place marinade in a small saucepan; bring to boil. Boil for 1 minute then remove from heat. Grill chicken, covered, over medium coals (300 to 350 degrees) for 8 minutes on each side, basting often with marinade.

Chicken with penne pasta in tomato sauce

3 Tbsp oil (divided)
1/2 onion, chopped
1 clove garlic, chopped
2-1/2 oz. jar mushrooms
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1-1/2 lbs. boneless chicken breasts, cut into cubes
1 tsp. Italian seasoning (divided)
6 oz. can tomato paste
14 oz. can tomatoes, blended
1 lb. penne pasta

Saute onions & garlic in 2 Tbsp. of oil until onion is tender. Add mushrooms and bell peppers. Cook until peppers are tender. Remove vegetables from pan. Add chicken and 1 Tbsp. oil to pan. Sprinkle with 1/2 tsp. Italian seasoning. Cook until chicken is lightly browned, about 20 minutes. In a separate sauce pan, combine tomatoes, tomato paste and 1/2 tsp. Italian seasoning. Simmer while chicken cooks, at least 20 minutes. Cook pasta according to package directions. Drain noodles. Combine with tomato sauce. Top with vegetables and chicken.

Salsa Chicken

2 boneless, skinless chicken breasts
pinch of salt
1/3 cup salsa
2 Tbsp. taco sauce
1/3 cup shredded Cheddar, Monterrey Jack or American cheese

Place chicken in a covered baking dish. Sprinkle with salt. Top with salsa & taco sauce. Sprinkle with cheese. Cover and bake at 375 for 30 minutes.