LINGUINI

Perdue thinly sliced boneless chicken breast

FETTUCINI SAUCE:

1 c. Parmesan cheese
1 c. light cream
1 stick butter

2 sm./med. summer squash
2 sm./med. zucchini
1 sm. box fettucini (best using spinach fettucini)
Wine (rose or white)

1. Slice chicken into strips. Steam in wine until done.

2. Boil down squash and zucchini in a little butter.

3. Combine butter, cream and cheese until simmering. Add cooked chicken and drained squash to this. Let simmer or just under simmer, about 20 minutes.

4. Cook pasta. Put chicken/squash mixture over cooked pasta.