Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, ez lemon pepper chicken with rosemary zucchini over pasta. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is something that I have loved my entire life.
Lemon Herb Chicken with Zucchini Pasta and Ricotta. Grilled Lemon & Rosemary Lamb Chops. Chicken seasoned with lemon pepper, seared and cooked in a simple lemon rosemary butter sauce.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Get 2 lb boneless skinless chicken breast halves (4 halves)
- Get 1 tsp lemon pepper seasoning
- Get 2 tbsp extra virgin olive oil
- Prepare 1 tsp minced garlic
- Get 1 cup apple juice (or apple cider)
- Take 2 medium zucchini, sliced 1/4" thick (about 2 1/2 cups)
- Get 1 tsp dried rosemary (crushed)
- Prepare 1/2 cup dry white cooking wine
- Take 1 tbsp corn starch
- Get 2 large tomatoes, sliced (can use 12 cherry tomatoes, halved)
- Get 1/4 tsp dry basil (crushed)
- Take 1/4 tsp black pepper
- Prepare 1 lb packaged or fresh linguini
Lemon Rosemary Pasta with Chicken, Asparagus & Spinach. Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked.
Instructions 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.
Add chicken to the warm pasta and season with salt and pepper. The butter sauce is optional, but it really adds a nice finishing touch and takes just a few minutes to make. I like to serve this chicken over rice or pasta with a green veggie on the side for a complete meal. Learn how to make Rosemary Chicken with Zucchini. Home Nutrition Recipes Zucchini Pasta with Lemon-Pepper Chicken.
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