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