4 boneless chicken breasts, cut into thin strips
1 clove minced garlic
1/4 lb. butter
2 tbsp. oil
1 (1 lb.) pkg. rotini
1 1/2 tsp. dill weed
1 tsp. basil
1/2 tsp. cracked pepper
1/4 c. fresh grated Parmesan cheese
1 1/2 c. light cream

Boil pasta according to package directions. Drain. Saute garlic and chicken pieces in butter and oil until chicken is tender. Add dill and basil. Stir in cream and cook over medium heat until slightly thickened. Add drained pasta and heat through. Sprinkle with Parmesan cheese and pepper. Toss thoroughly. Serves 6.