Sauce Preparation:

MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.

COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.

ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.

Chicken & Vegetables Preparation:

COMBINE all chicken ingredients in a mixing bowl and blend well.

MARINATE for 30 minutes.

HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.

SAUTE chicken strips until internal temperature reaches 165°F.

ADD all vegetables and sauté until cooked through.

ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.

TRANSFER to a serving platter and garnish with chopped parsley.

Nutrition Information per serving:
496 Calories; 17g Fat (30.1% calories from fat); 37g Protein; 51g Carbohydrate; 8g Dietary Fiber; 66mg Cholesterol; 144mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat.