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  Recipe Home » Pasta » Greek Chicken & Spaghetti
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  Greek Chicken & Spaghetti
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 213
Ingredients:
3 tbsp Olive Oil
1/4 cup Lemon Juice -- fresh
1 Clove Garlic -- minced
1/2 tsp Lemon Peel -- grated
1/2 tsp Oregano -- leaves
1/8 tsp White Pepper
8 Whole Chicken Breasts
Without Skin
1 lb Spaghetti
1 tbsp Olive Oil
1/2 cup Sweet Red Peppers --
Chopped
1 Whole Yellow Squash --
Summer,shredded
1 Whole Zucchini -- thinly
Sliced
1/2 cup Water -- cold
1 tsp Cornstarch
1/2 tsp Instant Chicken Bouillon
1/2 tsp Salt
1 dash Cinnamon
Instructions:
In small saucepan, combine first seven ingredients. Cook just until
bubbly. Cool to room temperature. In medium bowl, combine cooled
mixture and chicken that has been cut into strips; toss to coat.
Marinate 20 to 30 minutes at room temperature. Prepare Creamette
Spaghetti according to package directions; drain. In Dutch oven or
large skillet, heat remaining 1 tablespoon olive oil. Add chicken
mixture and red pepper. Stir-fry just until chicken is slightly pink.
Add yellow squash and zucchini. Cook until hot. In small bowl, blend
water, cornstarch, bouillon and salt. Add to chicken mixture. Cook,
stirring constantly, until thickened and translucent. Add hot
spaghetti; toss to mix. Heat through. Arrange on wa rm serving
platter. Serve immediately. Refrigerate leftovers.

NOTES: This is excellent but the amount of chicken needs to be
doubled as well as the marinade ingredients or else the pasta amount
cut in half. It is also excellent cold served as a pasta salad. This
might be good with rotelle pasta as well.

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