 |
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 t Cornstarch
1/2 ts Instant chicken Bouillon
1/2 ts Salt
1 d 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.
Recipe By :
|
