1 c Olive oil

1/4 c Fresh Pesto sauce

1/2 ts Seasoned salt

1 lb Chicken breasts,skinned,bone

1 ea Sliced blanched zucchini

1/3 c Fresh lemon juice

1 ea Egg yolk

1/2 ts White pepper

9 oz Fresh Angel's Hair pasta

1/2 c Pine nuts

In a medium bowl,place oil,lemon juice,pesto sauce,egg yolk,seasoned salt and pepper.Whisk together until well blended.Reserve 1/4 cup mixture.Broil chicken breast halves on both sides until tender.Slice chicken,crosswise,unto 1" wide strips.Toss remaining oil mixture with hot cooked,drained pasta and zucchini.Arrange on a serving platter.Place chicken slices over pasta;sprinkle with pine nuts.Pour reserved oil mixture over salad.Serve immediately or chill.