Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, ez lemon pepper chicken with rosemary zucchini over pasta. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin 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 that.
The ingredients needed to make EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:
- Prepare 2 lb boneless skinless chicken breast halves (4 halves)
- Get 1 tsp lemon pepper seasoning
- Prepare 2 tbsp extra virgin olive oil
- Prepare 1 tsp minced garlic
- Get 1 cup apple juice (or apple cider)
- Make ready 2 medium zucchini, sliced 1/4" thick (about 2 1/2 cups)
- Make ready 1 tsp dried rosemary (crushed)
- Take 1/2 cup dry white cooking wine
- Get 1 tbsp corn starch
- Take 2 large tomatoes, sliced (can use 12 cherry tomatoes, halved)
- Get 1/4 tsp dry basil (crushed)
- Take 1/4 tsp black pepper
- Make ready 1 lb packaged or fresh linguini
Steps 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.
So that is going to wrap it up for this exceptional food ez lemon pepper chicken with rosemary zucchini over pasta recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
