Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive Oil
1/4 c Lemon Juice -- fresh
1 Clove Garlic -- minced
1/2 ts Lemon Peel -- grated
1/2 ts Oregano -- leaves
1/8 ts White Pepper
8 Whole Chicken Breasts
Without Skin
1 lb Spaghetti
1 tb Olive Oil
1/2 c Sweet Red Peppers --
Chopped
1 Whole Yellow Squash --
Summer,shredded
1 Whole Zucchini -- thinly
Sliced
1/2 c Water -- cold
1 ts Cornstarch
1/2 ts Instant Chicken Bouillon
1/2 ts Salt
1 ds Cinnamon

In small saucepan, combine first seven ingredients. Cook just until
bubbly. Cool to room temperature. In medium bowl, combine cooled
mixture and chicken that has been cut into strips; toss to coat.
Marinate 20 to 30 minutes at room temperature. Prepare Creamette
Spaghetti according to package directions; drain. In Dutch oven or
large skillet, heat remaining 1 tablespoon olive oil. Add chicken
mixture and red pepper. Stir-fry just until chicken is slightly pink.
Add yellow squash and zucchini. Cook until hot. In small bowl, blend
water, cornstarch, bouillon and salt. Add to chicken mixture. Cook,
stirring constantly, until thickened and translucent. Add hot
spaghetti; toss to mix. Heat through. Arrange on wa rm serving
platter. Serve immediately. Refrigerate leftovers.

NOTES: This is excellent but the amount of chicken needs to be
doubled as well as the marinade ingredients or else the pasta amount
cut in half. It is also excellent cold served as a pasta salad. This
might be good with rotelle pasta as well.

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