Easiest Way to Prepare Perfect EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta
Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Favorite EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta estimated approx 30 mins.
To get started with this 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.
easy quick and healthy chicken and veggie meal!
Ingredients and spices that need to be Get to make EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:
- 2 lb boneless skinless chicken breast halves (4 halves)
- 1 tsp lemon pepper seasoning
- 2 tbsp extra virgin olive oil
- 1 tsp minced garlic
- 1 cup apple juice (or apple cider)
- 2 medium zucchini, sliced 1/4" thick (about 2 1/2 cups)
- 1 tsp dried rosemary (crushed)
- 1/2 cup dry white cooking wine
- 1 tbsp corn starch
- 2 large tomatoes, sliced (can use 12 cherry tomatoes, halved)
- 1/4 tsp dry basil (crushed)
- 1/4 tsp black pepper
- 1 lb packaged or fresh linguini
Instructions to make to make EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta
- 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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