Lemon Chicken and Vegetables

• 8 ounces uncooked spaghetti
• 1 lb boneless skinless chicken breast
• 1 large green bell pepper, cut in half
• 1 large red bell pepper, cut in half
• 1 medium yellow squash, cut in half lengthwise
• 12 cup finely chopped fresh parsley
• 13 cup dry white wine
• 2 tablespoons fresh lemon
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons finely grated lemons, rind of
• 14 teaspoon salt
• 14 teaspoon black pepper

1. Cook pasta according to package directions, omitting salt.
2. Drain; set aside.
3. Prepare coals for grilling.
4. To prevent sticking, spray grid with nonstick cooking spray.
5. Place chicken, peppers and squash on grill 5 to 6 inches from medium-hot coals.
6. Grill 10 to 12 minutes or until chicken is no longer pink in center and vegetables are soft to the touch.
7. Remove from grill.
8. Cool slightly; cut into 1/2-inch pieces.
9. Combine parsley, wine, lemon juice, oil, garlic, lemon peel, salt and pepper in medium bowl.
10. Toss cooked chicken and vegetables with% cup sauce.
11. Toss pasta with remaining sauce.
12. Place chicken and vegetables over pasta; serve.

spaghetti, chicken breast, green bell pepper, red bell pepper, yellow squash, parsley, white wine, fresh lemon, olive oil, garlic, lemons, salt, black pepper

Taken from www.food.com/recipe/lemon-chicken-and-vegetables-15232 (may not work)