Italian Meats and Poultry Recipes - Chicken with Rosemary Vegetables

Ingredients    

• 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)

• 1/2 teaspoon lemon-pepper seasoning

• 2 tablespoons olive oil

• 1 cloves garlic, minced

• 1 medium zucchini and/or yellow summer squash, cut into 1/2-inch-thick slices (about 2 1/2 cups)

• 1/2 cup apple juice or apple cider

• 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

• 4 ounces refrigerated spinach or plain linguine

• 2 tablespoons dry white wine

• 2 teaspoons cornstarch

• 12 cherry tomatoes, halved

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Method:

1. Sprinkle chicken with lemon-pepper seasoning. In a large skillet heat olive oil over medium heat. Add chicken; cook for 8 to 10 minutes or until chicken is tender and no longer pink (170°F), turning once. Transfer chicken to a platter; cover and keep warm.

2. Add garlic to skillet; cook for 15 seconds. Add zucchini, apple juice, and rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.

3. Meanwhile, cook pasta according to package directions; drain. In a small bowl combine wine and cornstarch; add to zucchini mixture In skillet. Cook and stir until thickened and bubbly; cook for 2 minutes more. Stir in halved, cherry tomatoes. Serve vegetables and pasta with chicken.