Greek chicken and spaghetti

3       tb           olive oil
     1/4   c            Lemon Juice -- fresh
   1                    Clove garlic -- minced
     1/2   ts           Lemon Peel -- grated
     1/2   ts           Oregano -- leaves
     1/8   ts           White Pepper
   8                    Whole chicken Breasts
                        Without Skin
   1       lb           Spaghetti
   1       tb           olive oil
     1/2   c            Sweet Red Peppers --
                        Chopped
   1                    Whole Yellow Squash --
                        Summer,shredded
   1                    Whole Zucchini -- thinly
                        Sliced
     1/2   c            Water -- cold
   1       t            Cornstarch
     1/2   ts           Instant chicken Bouillon
     1/2   ts           Salt
   1       d            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     :