Chicken Piccata With Summer Vegetable Pasta

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Olive oil-flavored cooking spray

1 cup (1/4-inch) strips red bell pepper (about 1 medium)

3/4 cup thinly sliced onion (about 1/2 large onion)

1 1/2 cups matchstick-cut zucchini (about 1 medium)

1 1/4 cups matchstick-cut yellow squash (about 1 medium)

1 cup cherry tomatoes, halved

2 garlic cloves, minced

8 ounces uncooked whole wheat blend spaghetti

3/4 cup (3 ounces) grated fresh Parmesan cheese, divided

1/2 cup thinly sliced fresh basil

4 (6-ounce) skinless, boneless chicken breast halves, trimmed

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper, divided

1/2 cup all-purpose flour (about 2 1/4 ounces)

2 teaspoons olive oil

1 1/2 cups fat-free, less-sodium chicken broth

6 tablespoons fresh lemon juice

2 tablespoons capers

1/2 cup sliced green onions

1 tablespoon butter

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