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Greek Chicken And Spaghetti
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- #53973
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 tablespoons olive oil
1/4 cup lemon juice, fresh
1 clove garlic, minced
1/2 teaspoon lemon peel, grated
1/2 teaspoon oregano, leaves
1/8 teaspoon white pepper
4 whole chicken breasts without skin
7 ounces spaghetti
1 tablespoon olive oil
1/2 cup red bell peppers, chopped
1 whole yellow squash, summer, shredded
1 whole zucchini, thinly sliced
1/2 cup water, cold
1 teaspoon cornstarch
1/2 teaspoon instant chicken bouillon
1/2 teaspoon salt
1 dash cinnamon
directions
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 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 warm serving platter. Serve immediately. Refrigerate leftovers.
added by
gingernorma
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 4, 2006
If you are looking for a different flavor, try this recipe. Most of the taste is marinated into the chicken which allows the vegetables to taste fresh but not dull. Our only suggestion is marinade the chicken in the refrigerator NOT at room temperature for safety reasons.