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 ts Cornstarch
1/2 ts Instant Chicken Bouillon
1/2 ts Salt
1 ds 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.