Rosemary Chicken with Vegetables
Rebekah Howe
ingredients
- 4 medium skinless, boneless chicken breast halves
- 1/2 tsp lemon pepper seasoning
- 2 tbsp olive oil
- 4 ounces spinach or plain linguine
- 2 cloves garlic, minced
- 2 medium zucchini and/or yellow summer squash, cut into 1/4 inch slices
- 1/2 cup apple juice
- 2 tsp snipped fresh rosemary or 1/2 tsp dried rosemary, crushed
- 2 tbsp dry white wine or chicken broth
- 2 tsp cornstarch
- 1 cup halved cherry or grape tomatoes
- Fresh rosemary sprigs, optional
directions
- 1
1. Sprinkle chicken with lemon-pepper seasoning. In a large skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink, turning once. Transfer chicken to platter; cover and keep warm. Meanwhile, cook pasta according to package directions; drain and keep warm.
- 2
2. Add garlic to skillet; cook for 15 seconds. Add zucchini, apple juice, and rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.
- 3
3. In a small bowl, stir together wine and cornstarch; add to skillet. Cook and stir until thickened and bubbly; cook for 2 minutes more. Stir in tomatoes. Serve vegetables and pasta with chicken. If desired, garnish with rosemary sprigs.
Source: Rebekah
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