Mediterranean Spaghetti Recipe

• 1/3 c. extra virgin olive oil
• 1/4 c. fresh lemon juice
• 1 clove garlic, chopped
• 1/2 teaspoon each grated lemon & oregano leaves
• 1 pound boneless chicken breasts, cut into strips
• 1 pound spaghetti, uncooked
• 1 tbsp. extra virgin olive oil
• 1/2 c. minced red pepper
• 1 each sm. yellow squash & zucchini, shredded
• 1 c. quartered ripe olives (black)
• 1/2 c. chicken broth
• 2 teaspoon cornstarch
• 1 teaspoon salt

1. In small saucepan cook extra virgin olive oil, lemon juice, garlic and seasonings till bubbly.
2. Cold.
3. In medium bowl, mix chicken and extra virgin olive oil mix.
4. Marinate 30 min.
5. Prepare spaghetti according to directions on the box, drain.
6. In large skillet, heat oil.
7. Add in chicken mix and red pepper; cook till chicken is slightly pink.
8. Add in shredded squash and olives.
9. Cook till warm.
10. In small bowl, blend broth, cornstarch and salt.
11. Add in to chicken mix.
12. Cook and stir till thickened.
13. Add in to warm spaghetti, toss to mix.
14. Preparation time: 1 hour.
15. Serves: 8.

extra virgin olive oil, lemon juice, clove garlic, oregano, chicken breasts, extra virgin olive oil, red pepper, zucchini, quartered ripe olives, chicken broth, cornstarch, salt

Taken from cookeatshare.com/recipes/mediterranean-spaghetti-32359 (may not work)