Chicken Piccata With Summer Vegetable Pasta - cooking recipe

Ingredients

olive oil flavored cooking spray
1 cup red bell pepper, cut into 1/4-inch strips
3/4 cup thinly sliced onion (about 1/2 large onion)
1 1/2 zucchini (about 1 medium, cut matchstick style)
1 1/4 cups yellow squash (about 1 medium, cut matchstick style)
1 cup cherry tomatoes, halved
2 garlic cloves, minced
8 ounces uncooked spaghetti
3/4 cup parmesan cheese, divided
1/2 cup thinly sliced fresh basil
4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/2 teaspoon pepper, divided
1/2 cup flour
2 teaspoons olive oil
1 1/2 cups chicken broth
6 tablespoons lemon juice
2 tablespoons capers
1/2 cup sliced green onion
1 tablespoon butter

Preparation

Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add bell pepper and onion; saute 8 minutes or until tender. Remove from pan and keep warm.
Recoat pan with cooking spray. Add zucchini and yellow squash, saute 4 minutes or until crisp tender. Add tomatoes and garlic, saute 2 minutes more. Add squash mixture to onion mixture; keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain over a bowl, reserving 1/2 C cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture; toss to combine. Add 1/2 C Parmesan cheese and basil; toss to combine. Keep warm.
Sprinkle both sides of chicken with salt and 1/4 tsp pepper. Dredge chicken in flour, turning to coat. Shake off excess flour.
Recoat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken and cook 4 minutes on each side or until done. Remove from pan and keep warm.
Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 tsp black pepper; stir until butter melts.
Arrange 1 C pasta mixture on each of 4 plates. Top each serving with 1 chicken breast half, 1/4 C sauce, and 1 tbsp remaining Parmesan.