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| 1/2 x ca. 450 g | chicken breasts boneless, skinless |
| 1 | Cloves garlic chopped |
| 1/4 Tasse | lemon juice |
| 1 x ca. 450 g | Pasta of your choice |
| 4 Tasse | chicken stock |
| 1 Esslöffel | olive oil |
| 1 | Shallot chopped |
| 1 Tasse | Carrots sliced |
| 1 Tasse | Red peppers; sliced |
| 1 Tasse | Snow peas sliced |
| 1 Tasse | Zucchini sliced |
| 1 Esslöffel | Lemon zest |
| 1/4 Tasse | parsley chopped |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | black pepper ground |
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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.
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