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

EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta.

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, ez lemon pepper chicken with rosemary zucchini over pasta. 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 popular of recent trending meals in the world. It's appreciated by millions every day. It is simple, it's fast, it tastes yummy. They are nice and they look wonderful. EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is something which I've loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. 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. {Take 2 lb of boneless skinless chicken breast halves (4 halves).
2. {Get 1 tsp of lemon pepper seasoning.
3. {Get 2 tbsp of extra virgin olive oil.
4. {Take 1 tsp of minced garlic.
5. {Prepare 1 cup of apple juice (or apple cider).
6. {Get 2 medium of zucchini, sliced 1/4" thick (about 2 1/2 cups).
7. {Prepare 1 tsp of dried rosemary (crushed).
8. {Get 1/2 cup of dry white cooking wine.
9. {Prepare 1 tbsp of corn starch.
10. {Prepare 2 large of tomatoes, sliced (can use 12 cherry tomatoes, halved).
11. {Make ready 1/4 tsp of dry basil (crushed).
12. {Prepare 1/4 tsp of black pepper.
13. {Take 1 lb of packaged or fresh linguini.

Instructions 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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