1Prepare the chicken (bake 3 bone-in, skin-on breasts at 350 for about an hour, cool, remove skin and bone OR saute 3 boneless, skinless chicken breasts OR use leftover chicken) and cut into bite size pieces.
2Dice zucchini, yellow squash, and red pepper. Melt and heat about 1 tablespoon olive oil and 1 tablespoon butter in large frying pan or wok. Saute the vegetables until tender. Add the garlic and saute for 3 more minutes.
3Add chicken broth and heat until liquid is starting to bubble. Add the corn starch and cold water and stir. (Add more if you want the sauce thicker.) Add the lemon juice.
4Add the basil, chicken, and pasta and heat through. Season with salt and pepper to taste.
Sprinkle with cheese and stir. Serve with some cheese sprinkled on top.