8 oz. uncooked fusilli (spiral shaped spaghetti) or fettucini
2 tbsp. cornstarch
1 tsp. sugar
1 c. chicken broth
1/2 tsp. lemon peel, grated
3 tbsp. lemon juice
2 tbsp. oil
2 chicken breast halves, boneless, skinless, cut into thin strips (1 1/2 c.)
1 med. yellow summer squash, sliced (1 1/2 c.)
1 med. red bell pepper, cut into 1/4" strips (1 c.)
1 tbsp. chopped fresh basil (or 1/2 tsp. dried basil leaves)

Cook fusilli to desired doneness as directed on package. Drain; rinse with hot water. Keep warm. In small bowl, combine cornstarch and sugar; blend well. Stir in chicken broth, lemon peel and lemon juice; set aside.

Heat 1 tablespoon of the oil in large skillet or Wok over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until chicken is tender and no longer pink. Remove chicken and liquid from skillet; set aside. In same skillet over medium heat, heat remaining 1 tablespoon oil until hot. Add zucchini, summer squash and bell pepper; cook and stir until vegetables are crisp-tender. Add cornstarch mixture and chicken; cook until thoroughly heated and slightly thickened, stirring occasionally. Serve over cooked fusilli. Sprinkle with basil.

Makes 4 servings.