1/2 roasted chicken, chopped (TIP: Use a precooked chicken if you’re short on time)
4 small yellow or green squash
1 handful of cherry tomatoes
1 cup chopped fresh green beans
1/2 medium onion, chopped
1 1/2 cups heavy whipping cream
salt and pepper to taste
1 T butter
1 T olive oil
2 T freshly chopped basil
1 t freshly chopped oregano
1 tsp minced garlic
1 T chopped fresh rosemary
Melt butter and olive oil in a large skillet over medium high heat. Add onions and squash and saute for three minutes. Add beans and tomatoes and continue to cook for three or four minutes, until color changes and vegetables have slightly softened. Add all herbs and salt and pepper to taste. Stir in heavy whipping cream and simmer on low heat for ten minutes.
Serve warm over freshly cooked pasta of your choice. Serves six to eight.