Recipe: Chicken and Vegetables on Pasta

CHICKEN AND VEGETABLES ON PASTA

8 chicken thighs
4 tablespoons fresh lemon juice
2 tablespoons olive oil
3 tomatoes, cut in chunks
1 teaspoon basil
1 large onion, cut in chunks
1 teaspoon curry powder
1/8 teaspoon salt
1 rib celery, cut in chunks
8 ounces capellini (angel hair pasta), cooked according to package directions
3 yellow squash, cut in chunks
3 zucchini squash, cut in chunks

In Dutch oven, place oil and heat over medium high temperature. Add chicken and cook, turning, to brown on all sides. Remove chicken to platter and keep warm. To Dutch oven, add tomatoes, onion and celery; cook, stirring, about 2 minutes. Add both squashes, lemon juice, basil and curry; sprinkle with salt. Stir and cook about 3 minutes more. Arrange chicken on top of vegetables, cover, reduce heat to low and cook, turning several times to coat with sauce, until fork can be inserted in chicken with ease, about 20 minutes. Serve on hot capellini.

Makes 4 servings.

Per Serving: 738 calories; 42.8 g protein; 36.8 g total fat; 9.24 g saturated fat; 59.2 g carbohydrates; 156 mg cholesterol; 242 mg sodium.

Source: National Chicken Council