EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta Gently pull the skin away from the chicken and massage the butter mixture all over the chicken. Add everything ~except lemon pepper seasoning~ to bowl, Give a stir. Cook the pasta in a large pot of boiling salted water, until al dente.

Ingredients of EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta

  1. You need 2 lb of boneless skinless chicken breast halves (4 halves).
  2. Prepare 1 tsp of lemon pepper seasoning.
  3. It's 2 tbsp of extra virgin olive oil.
  4. You need 1 tsp of minced garlic.
  5. It's 1 cup of apple juice (or apple cider).
  6. You need 2 medium of zucchini, sliced 1/4" thick (about 2 1/2 cups).
  7. It's 1 tsp of dried rosemary (crushed).
  8. It's 1/2 cup of dry white cooking wine.
  9. It's 1 tbsp of corn starch.
  10. Prepare 2 large of tomatoes, sliced (can use 12 cherry tomatoes, halved).
  11. You need 1/4 tsp of dry basil (crushed).
  12. You need 1/4 tsp of black pepper.
  13. You need 1 lb of packaged or fresh linguini.

EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta instructions

  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..

Season chicken with lemon pepper, salt and black pepper. Remove chicken to plate; cover and keep warm. Place remaining Italian dressing in a large saute pan over medium heat. Add rosemary sprig, lemon juice, and salt and pepper. Move the rosemary sprig around the pan to allow the flavor to mix into the glaze.

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