Pasta with Chicken and Vegetable Sauce

Rinse chicken, pat dry and cut into bite-sized pieces. Combine with soy sauce, lemon juice, 2 tablespoons of oil and honey. Refrigerate, covered, for about 1 hour.  

Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice. Rinse and peel snow peas. Rinse, dry and thinly slice zucchini. Peel onion and garlic and chop finely. 

Cook pasta in boiling salted water until al dente.

Heat 1 tablespoon of oil in a pan and saute onion and garlic until translucent. Add snow peas and zucchini slices, saute briefly. Add peanut butter and mix well, add broth and tomatoes. Simmer for about 5 minutes. 

Remove chicken from the marinade, pat dry and mix with cornstarch. Heat oil in a pan and cook for about 2-3 minutes or until golden brown. Drain on paper towels.