SAUCE:

2 tbsp. cornstarch
1 tsp. sugar
2 tsp. instant chicken bouillon granules
1 c. water
1 tsp. grated lemon peel
3 tbsp. lemon juice

In small bowl, combine cornstarch, sugar and bouillon granules; blend well. Stir in remaining sauce ingredients; set aside. Cook fusilli to desired doneness as directed on package. Drain; rinse with hot water. Keep warm.

8 oz. uncooked fusilli (spiral shaped spaghetti) or fettuccine
2 tbsp. oil
1 med. (1 1/2 c.) zucchini, sliced
1 med. (1 1/2 c.) yellow summer squash, sliced
1 med. (1 c.) red bell pepper, cut into 1/4 inch strips
2 whole chicken breasts (about 1 lb.) skinned, boned, cut into thin strips
1 tbsp. chopped fresh basil or 1/2 tsp. basil leaves

In large skillet or wok, heat 1 tablespoon oil. Stir fry zucchini, summer squash and red pepper 2 minutes or until vegetables are crisp tender. Remove from pan. Heat remaining 1 tablespoon oil; add chicken. Stir fry 5 minutes or until chicken is tender and no longer pink. Add sauce and vegetables; cook until thoroughly heated and slightly thickened, stirring occasionally. Serve over cooked fusilli. Sprinkle with basil. 4 (1/2 cup) servings.