1/3 c. olive oil
1/4 c. fresh lemon juice
1 clove garlic, minced
1/2 tsp. grated lemon peel
1 lb. boneless whole chicken breast, cut into strips
1 (1 lb.) pkg. Creamette spaghetti, uncooked

1 tbsp. olive oil
1/2 c. chopped red pepper
1 each sm. yellow summer squash & zucchini, shredded
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 30 minutes.

Prepare spaghetti according to package directions; drain. In large skillet, heat oil, add chicken mixture and red pepper; cook until chicken is slightly pink. Add squash and zucchini. Cook until hot.

In small bowl, blend broth, cornstarch and salt. Add to chicken mixture. Cook and stir until thickened. Add to hot, cooked spaghetti; toss to mix. Refrigerate leftovers. Makes 8 servings.