A curry-seasoned sauce with chicken thighs, fresh tomatoes, onion, lemon, yellow and zucchini squash served over angel hair pasta.

Chicken and Vegetables on Pasta

2 tablespoons olive oil

8 chicken thighs
3 tomatoes, cut in chunks

1 large onion, cut in chunks

1 rib celery, cut in chunks

3 yellow squash, cut in chunks
3 zucchini squash, cut in chunks

1/4 cup fresh lemon juice
1 teaspoon dried basil leaves
1 teaspoon curry powder
1/8 teaspoon salt or to taste
8 ounces capellini (angel hair pasta), cooked according to package directions

1. 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.
2. 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.
3. Serve on hot capellini.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.