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Ingredients for EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:
- Get 2 lb boneless skinless chicken breast halves (4 halves)
- Take 1 tsp of lemon pepper seasoning
- Prepare 2 tbsp of extra virgin olive oil
- Require 1 tsp for minced garlic
- Require 1 cup - apple juice (or apple cider)
- Give 2 medium zucchini, sliced 1/4" thick (about 2 1/2 cups)
- Take 1 tsp of dried rosemary (crushed)
- Prepare 1/2 cup dry white cooking wine
- Get 1 tbsp - corn starch
- Make ready 2 large for tomatoes, sliced (can use 12 cherry tomatoes, halved)
- Give 1/4 tsp - dry basil (crushed)
- Need 1/4 tsp black pepper
- Provide 1 lb - packaged or fresh linguini
EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta instructions:
- Sprinkle chicken with lemon pepper seasoning
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic to skillet, cook for 30 seconds then add chicken to skillet. Cook chicken, turning once, until no longer pink inside. About 10 minutes. (internal temp of 180°)
- Cook pasta al dente according to package directions.
- Remove chicken from skillet and put in covered casserole or Corningware dish, keeping it warm until sauce and pasta ready. (Keep it heated in oven if needed).
- Add zucchini, rosemary and apple juice to skillet, mix and bring to boil. Reduce heat, cover and let simmer for 6 minutes.
- In a small bowl, combine wine and corn starch, mix thoroughly; add to zucchini and stir into mixture. Cover and simmer for 2 minutes until sauce thickens and starts to bubble.
- Stir in tomatoes, basil and black pepper, cover and let simmer for an additional 2 minutes. Serve over cooked linguini next to lemon pepper chicken.
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