Cook the pasta according to package instructions (Note: I tend to cook gluten-free pasta for 2 minutes less than the package calls for because I like my pasta al dente). Once cooked, drain the pasta and place it back in the pot. Toss in 1 to 2 tablespoons of olive oil and a sprinkle of salt. Set aside until ready to use.

While pasta is cooking, heat the butter, oil, garlic and lemon juice in a large skillet over medium-high heat. Cook for 2 minutes, or until garlic is very fragrant.

Add the yellow squash, zucchini, green onion, lemon zest and Italian seasoning. Cook for 3-5 minutes, stirring occasionally, just until veggies begin to soften. Move the vegetables over to one side of the skillet and add the sliced raw chicken. Allow chicken to brown for 2 to 3 minutes before stirring everything together. Cook, stirring occasionally, until veggies and chicken are cooked through, about 3 to 5 minutes. (Note: If there is excess liquid at the bottom of the skillet, continue cooking a couple of minutes longer until it cooks off).

Add the pasta to the skillet with the vegetables and chicken and toss everything together. Add the chopped basil and salt and stir well. Taste pasta for flavor, and add more lemon juice or salt to taste. Serve the pasta with freshly grated parmesan cheese.