1/3 c. olive oil
1/4 c. lemon juice
1 clove garlic, minced
1/2 tsp. each - grated lemon peel and oregano
1 1/2 lbs. boneless, skinless chicken breasts, cut into strips
1 lb. pkg. thin spaghetti, uncooked
1 tbsp. olive oil
1 c. sliced carrots
1 c. broccoli, chopped
1 c. sliced yellow squash or zucchini
1 c. chopped California ripe olives
1/2 c. chicken broth
2 tsp. cornstarch
1 tsp. salt

In small saucepan, cook olive oil, lemon juice, garlic and seasonings just until bubbly. Cool. In medium bowl, mix chicken and olive oil mixture. Marinate at least 30 minutes. Prepare spaghetti according to package directions; drain. While spaghetti is cooking, steam or microwave vegetables. In large skillet, heat oil. Add chicken mixture; cook until chicken is no longer pink. In small bowl, blend broth, cornstarch and salt. Add to chicken along with vegetables and olives. Cook and stir until hot. Add to hot cooked spaghetti; toss to mix. Serves 8.