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

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, ez lemon pepper chicken with rosemary zucchini over pasta. One of my favorites. This time, I will 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 popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is something which I have loved my whole life.

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

The ingredients needed to make EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:
  1. Take 2 lb boneless skinless chicken breast halves (4 halves)
  2. Take 1 tsp lemon pepper seasoning
  3. Take 2 tbsp extra virgin olive oil
  4. Take 1 tsp minced garlic
  5. Take 1 cup apple juice (or apple cider)
  6. Get 2 medium zucchini, sliced 1/4" thick (about 2 1/2 cups)
  7. Make ready 1 tsp dried rosemary (crushed)
  8. Take 1/2 cup dry white cooking wine
  9. Get 1 tbsp corn starch
  10. Take 2 large tomatoes, sliced (can use 12 cherry tomatoes, halved)
  11. Take 1/4 tsp dry basil (crushed)
  12. Get 1/4 tsp black pepper
  13. Prepare 1 lb 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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