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Greek Chicken And Spaghetti

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CATEGORY CUISINE TAG YIELD
Meats Greek Pasta, Poultry 8 Servings

INGREDIENTS

3 T Olive Oil
1/4 c Lemon Juice, fresh
1 Clove Garlic, minced
1/2 t Lemon Peel, grated
1/2 t Oregano, leaves
1/8 t White Pepper
8 Whole Chicken Breasts
Without Skin
1 lb Spaghetti
1 T 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 t Cornstarch
1/2 t Instant Chicken Bouillon
1/2 t Salt
1 ds Cinnamon

INSTRUCTIONS

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.  Recipe By     :  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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