1/3 c. olive oil
1/4 c. fresh lemon juice
1 clove garlic, minced
1/2 tsp. each grated lemon & oregano leaves
1 lb. boneless chicken breasts, cut into strips
1 lb. spaghetti, uncooked
1 tbsp. olive oil
1/2 c. chopped red pepper
1 each sm. yellow squash & zucchini, shredded
1 c. quartered ripe olives (black)
1/2 c. chicken broth
2 tsp. cornstarch
1 tsp. salt

In small saucepan cook olive oil, lemon juice, garlic and seasonings until bubbly. Cool. In medium bowl, mix chicken and olive oil mixture. Marinate 30 minutes. Prepare spaghetti according to directions on the box, drain.

In large skillet, heat oil. Add chicken mixture and red pepper; cook until chicken is slightly pink. Add shredded squash and olives. Cook until hot. In small bowl, blend broth, cornstarch and salt. Add to chicken mixture. Cook and stir until thickened. Add to hot spaghetti, toss to mix. Preparation time: 1 hour. Serves: 8.