Place a steamer basket in a large saucepan; add water to just below basket. Bring water to boiling. Place carrots in steamer basket. Cover and steam for 5 minutes. Remove cover; add zucchini and summer squash. Cover and steam 4 to 5 minutes more or till vegetables are crisp-tender. Meanwhile, make sauce. In a small saucepan, melt butter. Stir in lemon juice and basil. Carefully remove steamer basket from pan. Transfer vegetables to a medium bowl. Pour sauce over vegetables; stir gently to coat. Keep warm.
In a small bowl, combine salt, thyme, rosemary, marjoram and cayenne pepper. Sprinkle the herb mixture evenly over chicken; rub in with your fingers. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or till chicken is no longer pink (170 degree F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Meanwhile, in another small saucepan, heat the Alfredo sauce.
To serve, evenly divide steamed vegetables and Wild Rice Pilaf among 4 dinner plates. Cut chicken into thin bite-size strips. Place chicken on top of wild rice. Ladle the Alfredo sauce over the chicken. Garnish plate with raspberries, if you like. Makes 4 servings.
If desired, substitute 20 to 24 sunburst and/or pattypan squash for the zucchini and yellow summer squash. Steam as above.
In a large skillet, cook onion in hot butter about 5 minutes or till tender. Add wild rice. Cook and stir for 3 minutes more. Carefully add chicken broth and water. Bring to boiling; reduce heat. Simmer, covered, about 40 minutes or till rice is tender and the liquid is absorbed. Stir in almonds. Makes 3 cups.