Ingredients
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.
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