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Categories:
chicken lemon pepper extra-virgin olive oil garlic apple juice zucchini rosemary dry white cooking wine corn starch tomatoes basil black pepper fresh linguini
Viewed: 140 - Published at: 7 years agoIngredients
- 2 lb boneless skinless chicken breast halves (4 halves)
- 1 tsp lemon pepper seasoning
- 2 tbsp extra virgin olive oil
- 1 tsp minced garlic
- 1 cup apple juice (or apple cider)
- 2 medium zucchini, sliced 1/4" thick (about 2 1/2 cups)
- 1 tsp dried rosemary (crushed)
- 1/2 cup dry white cooking wine
- 1 tbsp corn starch
- 2 large tomatoes, sliced (can use 12 cherry tomatoes, halved)
- 1/4 tsp dry basil (crushed)
- 1/4 tsp black pepper
- 1 lb packaged or fresh linguini
Method
- 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.
