This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Greek Chicken and Spaghetti

x

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 t Cornstarch
1/2 ts Instant Chicken Bouillon
1/2 ts Salt
1 d 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. Recipe By :

How To make Greek Chicken and Spaghetti's Videos

Relevant Articles

Shares

x

Categories

x

Menu