Recipe of Any-night-of-the-week EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, ez lemon pepper chicken with rosemary zucchini over pasta. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is something which I have loved my whole life.

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

The ingredients needed to make EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:

1. Prepare 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. Prepare 1 tsp minced garlic
5. Prepare 1 cup apple juice (or apple cider)
6. Make ready 2 medium zucchini, sliced 1/4" thick (about 2 1/2 cups)
7. Make ready 1 tsp dried rosemary (crushed)
8. Get 1/2 cup dry white cooking wine
9. Prepare 1 tbsp corn starch
10. Make ready 2 large tomatoes, sliced (can use 12 cherry tomatoes, halved)
11. Take 1/4 tsp dry basil (crushed)
12. Take 1/4 tsp black pepper
13. Prepare 1 lb packaged or fresh linguini

Steps 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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