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.

Courtesy of the National Chicken Council and the U.S. Poultry & Egg Association