Lemon penne with chicken

I had cooked chicken breasts in the fridge so I used them.  If you don't have cooked chicken, cook whole breasts in a pan with olive oil, salt and pepper.  This could be made vegetarian or with shrimp.  

2 leftover chicken breasts, cooked and diced

1 lb whole wheat penne

2 lemons, zested and juiced

1/4 cup extra virgin olive oil, plus 1 T.

1 cup frozen peas

1 yellow squash

1 clove garlic

1 stalk of thyme

1/4 t.  crushed red pepper

feta cheese to taste

1.  Start pasta water, make sure to season with salt

2.  Heat saute pan with olive oil on high heat.

3.  Add crushed red pepper and whole garlic clove, and thyme stalk, saute briefly. 

4.  Add summer squash, season with salt and pepper, cook until tender, about 2 minutes

5.  Add peas, saute until tender.  

6.  Add chicken breast

7.  Add lemon juice and zest, turn off heat.  Remove garlic clove and thyme stalk.  

8.  Drizzle with the extra T. olive oil.  

9.  Meanwhile cook penne.  Drain, reserve a little pasta water.  

10.  Once veggies and chicken is off, add a little pasta water to pan.  Mix pasta in with everything else.  

10.  Serve with feta cheese to taste.