Greek Chicken and Spaghetti

Ingredients:
3 tablespoons of olive oil
1/4 cup of fresh lemon juice
1 garlic clove (minced)
½ teaspoon of lemon peel (grated)
½ teaspoon of oregano leaves
1/8 teaspoon of white pepper
8 whole natural preservative free chicken breasts (without skin)
1 pound spaghetti
1 tablespoon olive oil
½ cup sweet red peppers (chopped)
1 whole yellow squash (shredded)
½ cup cold water
1 whole zucchini (thinly sliced)
1 teaspoon cornstarch
½ teaspoon instant chicken bouillon
1 teaspoon sea salt
dash of cinnamon

Instructions:
1) In a small saucepan, combine the olive oil, lemon juice, garlic clove, lemon peel, oregano leaves, and white pepper.
2) Cook the ingredients on a stovetop just until they begin to bubble.
3) Cool the mixture to room temperature. In the meantime, cut the chicken breast into strips.
4) In a medium bowl, combine the cooled mixture and chicken strips. Toss to coat.
5) Marinate the chicken for 20 to 30 minutes at room temperature.
6) Prepare your spaghetti according to the package. Drain.
7) In a Dutch oven or large skillet, heat the olive oil, later adding the chicken mixture and red pepper.
8) Stir-fry the mix until the chicken is slightly pink.
9) Add the yellow squash and zucchini. Cook until hot.
10) In a small bowl, combine the water, cornstarch, bouillon and salt. Add to the chicken mixture.
11) Cook the ingredients, constantly stirring – until the food becomes thick and translucent.
12) Add hot spaghetti, tossing to mix. Heat throughout and serve immediately.