Instructions: Dice chicken and place in a shallow bowl; add garlic and lemon juice. Cover with plastic wrap and marinate in refrigerator for 2 hours.

Cook pasta according to package directions, but just until still very firm.

Drain and rinse thoroughly with cold water.

Reduce chicken stock by half; boil rapidly in an uncovered medium-size saucepan, leaving 2 cups reduced stock. Drain chicken.

In a large frying pan over high heat, quickly stir-fry chicken in olive oil. Add shallot, carrots, red peppers and reduced chicken stock. Bring to a boil. Add snow peas, zucchini, pasta, lemon zest, parsley, salt and black pepper. Toss while continuing to heat until pasta is coated with sauce.

Makes 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.