Recipe of Ultimate EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta Recipe. Learn how to make Rosemary Chicken with Zucchini. Roasted Zucchini and Tomatoes Side DishMy life cookbook.

You can have EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta

1. Take 2 lb of boneless skinless chicken breast halves (4 halves).
2. Make ready 1 tsp of lemon pepper seasoning.
3. Take 2 tbsp of extra virgin olive oil.
4. Make ready 1 tsp of minced garlic.
5. It’s 1 cup of apple juice (or apple cider).
6. Take 2 medium of zucchini, sliced 1/4" thick (about 2 1/2 cups).
7. You need 1 tsp of dried rosemary (crushed).
8. Prepare 1/2 cup of dry white cooking wine.
9. You need 1 tbsp of corn starch.
10. Take 2 large of tomatoes, sliced (can use 12 cherry tomatoes, halved).
11. You need 1/4 tsp of dry basil (crushed).
12. It’s 1/4 tsp of black pepper.
13. Make ready 1 lb of packaged or fresh linguini.

Meanwhile, pour off the fat from the roasting pan.Set the pan over moderate heat and add the water.Bring to a boil, scraping the bottom of the pan to.Cook Lilydale frozen Lemon & Pepper Chicken Tenders following packet directions.

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

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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