| 1 | In small saucepan, combine first seven ingredients. |
| 2 | Cook just until bubbly. |
| 3 | Cool to room temperature. |
| 4 | In medium bowl, combine cooled mixture and chicken that has been cut into strips; toss to coat. |
| 5 | Marinate 20 to 30 minutes at room temperature. |
| 6 | Prepare creamette spaghetti according to package directions; drain. |
| 7 | In dutch oven or large skillet, heat remaining 1 tablespoon olive oil. |
| 8 | Add chicken mixture and red pepper. |
| 9 | Stir-fry just until chicken is slightly pink. |
| 10 | Add yellow squash and zucchini. |
| 11 | Cook until hot. |
| 12 | In small bowl, blend water, cornstarch, bouillon and salt. |
| 13 | Add to chicken mixture. |
| 14 | Cook, stirring constantly, until thickened and translucent. |
| 15 | Add hot spaghetti; toss to mix. |
| 16 | Heat through. |
| 17 | Arrange on wa rm serving platter. |
| 18 | Serve immediately. |
| 19 | Refrigerate leftovers. |
| 20 | 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. |
| 21 | It is also excellent cold served as a pasta salad. |
| 22 | This might be good with rotelle pasta as well |
