1 chicken breast
1 pkg. basil linguini
1 stick butter
1 c. Parmesan cheese
1 c. light cream
Sugar snap peas
1 med. summer squash
1 med./lg. zucchini
Wine

1. Cook chicken pieces in wine about 30 minutes.

2. Cook squash and zucchini together until done. Cook peas separately - keep crunchy.

3. Cook butter, cheese and cream until melted and blended. Do not overcook this. Season with black pepper.

4. Mix drained vegetables and Parmesan cheese mixture and chicken together.

5. Place over cooked linguini. (For added flavor, cook linguini last in vegetable juice remainder and fresh water.)

6. Season with black pepper and serve. Garnish with thin red pepper slice or tomato - something red.