EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta
EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, ez lemon pepper chicken with rosemary zucchini over pasta. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook ez lemon pepper chicken with rosemary zucchini over pasta using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:
  1. Make ready boneless skinless chicken breast halves (4 halves)
  2. Make ready lemon pepper seasoning
  3. Get extra virgin olive oil
  4. Prepare minced garlic
  5. Get apple juice (or apple cider)
  6. Make ready zucchini, sliced 1/4" thick (about 2 1/2 cups)
  7. Make ready dried rosemary (crushed)
  8. Take dry white cooking wine
  9. Make ready corn starch
  10. Prepare tomatoes, sliced (can use 12 cherry tomatoes, halved)
  11. Prepare dry basil (crushed)
  12. Get black pepper
  13. Make ready packaged or fresh linguini
Instructions to make EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:
  1. Sprinkle chicken with lemon pepper seasoning
  2. In a large skillet, heat olive oil over medium heat.
  3. 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°)
  4. Cook pasta al dente according to package directions.
  5. 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).
  6. Add zucchini, rosemary and apple juice to skillet, mix and bring to boil. Reduce heat, cover and let simmer for 6 minutes.
  7. 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.
  8. 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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