Tuesday, April 26, 2011

Rosemary Chicken with Vegetables

We love pasta in our house. There are so many ways to make a good pasta dish. This one is no exception. I loved the zucchini and squash mixed in with the pasta.

4 boneless, skinless chicken breasts
1/2 tsp lemon pepper seasoning
2 tbsp olive oil
2 garlic cloves, minced
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow squash, cut into 1/4-inch slices
1/2 c apple juice
1/2 tsp dried rosemary, crushed
2 tbsp dry white wine or chicken broth
2 tsp cornstarch
1 c halved cherry or grape tomatoes
Cooked linguine

Sprinkle chicken with lemon pepper seasoning. In a large skillet, cook chicken in hot oil over medium heat for 8-10 minutes or until chicken is no longer pink. Remove chicken and keep warm. Meanwhile, cook pasta according to package directions. Drain and keep warm. Add garlic to skillet. Cook for 15 seconds. Add zucchini, squash, apple juice and rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. In a small bowl, stir together wine and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook for 2 minutes. Stir in tomatoes. Serve vegetables and pasta with chicken.

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