Low Sodium Summery Stuffed Shells in Wine Sauce

I made up this recipe by combining bits and pieces of several recipes to achieve what I wanted, a light stuffed shells recipe perfect for summer!  Even though it is composed mainly of things that Ed won't eat by themselves (summer squash/zuccini, tomatoes, etc) it is an Ed approved recipe.

INGREDIENTS

1 box of large shells, cooked according to package directions

mozzarella cheese

For Stuffing:
5 T Olive Oil
1/2 vidalia onion
1lb chicken, diced (if you cut while still slightly frozen it is much easier)
1 large red bell pepper, diced
1 lb zucchini/summer squash, diced
2T minced garlic
1teas dried thyme
1/4 teas black pepper

For Sauce:
1 cup dry white wine
1/2 cup lemon juice
1 cup unsalted butter (cut approx into tablespoons)
5 scallions, finely sliced (white and light green parts)
2T capers (Ed wasn't such a fan of the capers, will probably cut in half next time)
4 large tomatoes, diced


DIRECTIONS
Preheat oven to 350 degrees F.
In a large skillet, heat olive oil, then saute chicken, onion, and red pepper till cooked through.  Add zucchini, garlic, pepper, and thyme, cook until zucchini is almost cooked through.
Arranged cooked shells in a glass rectangular baking pan, then fill with the stuffing.  Top with desired amount of mozzarella cheese.  If you want the shells to stay together better, put mozzarella inside each shell instead of just sprinkled on top.
In a medium sauce pan, add wine and lemon juice, cook on high until sauce reduces by half.  Reduce heat and stir in butter 1-2 pieces at a time, adding the next piece when the others are almost melted.  Add the scallions, capers, and tomato, cook till heated through and season with black pepper.  Pour sauce evenly over the shells.
Place in oven and bake for 30mins.