Recipe: Lemon Chicken and Vegetables (using chicken breasts, spaghetti, and white wine)

LEMON CHICKEN AND VEGETABLES

8 ounces uncooked spaghetti
1 pound 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
1/2 cup finely chopped fresh parsley
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons olive oil
3 cloves garlic minced
2 teaspoons finely grated lemon peel
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook pasta according to package directions, omitting salt. Drain and sent aside.

Prepare coals for grilling. To prevent sticking, spray grid with nonstick cooking spray.

Place chicken, pepper and squash on grill 5-6 inches form medium hot coals. Grill 10-12 minutes or until chicken is no longer pink in center and vegetables are soft to the touch. Remove from grill. Cool slightly, cut into 1/2 inch pieces.

Combine parsley, wine, lemon juice, oil, garlic, lemon peel, salt and pepper in medium bowl. Toss cooked chicken and vegetables with 1/3 cup sauce. Toss pasta with remaining sauce. Place chicken and vegetables over pasta; serve.

Makes 8 (1 cup servings)
Source: Best Recipes - Easy Home Cooking