In Dutch oven, place oil 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 yellow squash and zucchini, lemon juice, basil and curry; sprinkle with salt. Stir and cook about 3 minutes. Arrange chicken on top of vegetables. Cover, reduce heat to low and cook about 20 minutes, turning several times to coat with sauce. Serve on hot capellini.
Recipe provided by Ohio Poultry Association.