EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta.
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Ingredients - EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:
- Prepare 2 lb - boneless skinless chicken breast halves (4 halves).
- Need 1 tsp - lemon pepper seasoning.
- You need 2 tbsp extra virgin olive oil.
- Provide 1 tsp - minced garlic.
- Need 1 cup for apple juice (or apple cider).
- Require 2 medium - zucchini, sliced 1/4" thick (about 2 1/2 cups).
- Prepare 1 tsp for dried rosemary (crushed).
- Give 1/2 cup for dry white cooking wine.
- Need 1 tbsp - corn starch.
- Provide 2 large tomatoes, sliced (can use 12 cherry tomatoes, halved).
- Require 1/4 tsp of 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 start cooking:
- 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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