1 c  Olive oil
1/4 c  Fresh Pesto sauce
1/2 ts Seasoned salt
1 lb Chicken breasts,skinned,bone
1    Sliced blanched zucchini
1/3 c  Fresh lemon juice
1    Egg yolk
1/2 ts White pepper
9 oz Fresh Angels Hair pasta
1/2 c  Pine nuts

In a medium bowl,place oil,lemon juice,pesto sauce,egg yolk,seasoned salt
and pepper.Whisk together until well blended.Reserve 1/4 cup mixture.Broil
chicken breast halves on both sides until tender.Slice
chicken,crosswise,unto 1″ wide strips.Toss remaining oil mixture with hot
cooked,drained pasta and zucchini.Arrange on a serving platter.Place
chicken slices over pasta;sprinkle with pine nuts.Pour reserved oil mixture
over salad.Serve immediately or chill.