Greek chicken and spaghetti

Yield: 8 Servings

Measure Ingredient
3 tablespoons Olive Oil
¼ cup Lemon Juice -- fresh
1 Clove Garlic -- minced
½ teaspoon Lemon Peel -- grated
½ teaspoon Oregano -- leaves
⅛ teaspoon White Pepper
8 Whole Chicken Breasts
Without Skin
1 pounds Spaghetti
1 tablespoon Olive Oil
½ cup Sweet Red Peppers --
1 Whole Yellow Squash --
1 Whole Zucchini -- thinly
½ cup Water -- cold
1 teaspoon Cornstarch
½ teaspoon Instant Chicken Bouillon
½ teaspoon Salt
1 dash Cinnamon

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.

Recipe By :

From Gemini's MASSIVE MealMaster collection at

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