Recipe#6738

Title: Greek Chicken And Spaghetti

From: shade 
Date: Thu, 3 Jul 1997 14:25:17 -0400 (EDT) 

   3      Tablespoons   Olive Oil
     1/4  Cup           Lemon Juice -- fresh
   1      Clove         Garlic -- minced
     1/2  Teaspoon      Lemon Peel -- grated
     1/2  Teaspoon      Oregano -- leaves
     1/8  Teaspoon      White Pepper
   8      Whole         Chicken Breasts Without Skin
   1      Pound         Spaghetti
   1      Tablespoon    Olive Oil
     1/2  Cup           Sweet Red Peppers -- chopped
   1      Whole         Yellow Squash -- summer -- shredded
   1      Whole         Zucchini -- thinly sliced
     1/2  Cup           Water -- cold
   1      Teaspoon      Cornstarch
     1/2  Teaspoon      Instant Chicken Bouillon
     1/2  Teaspoon      Salt
   1      Dash          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.