Chicken Piccata with Summer Vegetable Pasta

Ingredients

• 1 cup bell pepper red () ( 1 medium)
• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon butter 
• 2 tablespoons capers 
• 1 cup cherry tomatoes halved
• 1.5 cups fat-skimmed beef broth fat-free
• 2.3 ounces flour all-purpose
• 0.5 cup basil fresh thinly sliced
• 2  garlic clove minced
• 0.5 cup spring onion sliced
• 6 tablespoons juice of lemon fresh
• 2 teaspoons olive oil 
• 0.8 cup onion thinly sliced ()
• 3 ounces parmesan fresh divided grated
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless trimmed
• 8 ounces pasta like spaghetti whole wheat uncooked
• 1.3 cups baby squash yellow ( 1 medium)
• 1.5 cups zucchini ( 1 medium)

Equipment

• bowl
• frying pan
• colander

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add bell pepper and onion; saut 8 minutes or until tender and beginning to brown.
3. Place onion mixture in a large bowl; keep warm. Return pan to medium-high heat. Recoat pan with cooking spray.
4. Add zucchini and yellow squash; saut 4 minutes or until crisp-tender.
5. Add tomatoes and garlic; saut 2 minutes.
6. Add squash mixture to reserved onion mixture. Keep warm.
7. Cook pasta according to package directions, omitting salt and fat.
8. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
9. Add pasta and reserved cooking liquid to vegetable mixture, stirring to combine.
10. Add 1/2 cup Parmesan cheese and basil; toss to combine. Keep warm.
11. Sprinkle both sides of chicken with salt and 1/4 teaspoon black pepper.
12. Place the flour in a shallow bowl. Dredge chicken in flour, turning to coat; shake off excess flour.
13. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray.
14. Add olive oil to pan, swirling to coat.
15. Add chicken, and cook 4 minutes on each side or until done.
16. Remove from pan; keep warm.
17. Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes.
18. Remove from heat.
19. Add green onions, butter, and remaining 1/4 teaspoon black pepper; stir until butter melts.
20. Arrange about 1 cup pasta mixture on each of 4 plates; top each serving with 1 chicken breast half, 1/4 cup sauce, and 1 tablespoon remaining cheese.
21. Serve immediately.