1 box garden rotini (tri colored pasta), cooked
4 boneless chicken breasts
1 zucchini, quartered lengthwise
4 Tbs. butter
1 clove garlic, minced or pressed
2 cups half & half, warmed
1/2 cup shredded parmesan
5 oz Gorgonzola cheese, crumbled
2 medium tomatoes, chopped
handful fresh basil, chopped
Toss pasta with oil according to package directions.
Sprinkle the chicken breasts with seasoned salt and grill till done, then slice. Brush the zucchini with olive oil and sprinkle with seasoned salt. Grill for about 10 minutes. Cut the finished zucchini into bite sized pieces.
Melt the butter in a skillet. Cook the garlic in the butter for a minute or two. Whisk in the half & half and cook for a few minutes over medium heat. Add a pinch or two of seasoned salt. Stir in the cheeses and let them melt.
Mix the drained pasta, chicken, zucchini, tomatoes, basil and sauce together in a bowl and serve. Makes approximately 6-8 servings.