Rosemary Chicken with Vegetables
- Sprinkle chicken with lemon-pepper seasoning. In a large skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink; turning once. Transfer chicken to a platter; cover and keep warm. Meanwhile, cook pasta according to directions; drain and keep warm.
- Add garlic to skillet; cook and stir for 15 seconds. Add zucchini, apple juice, rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.
- In a small bowl stir together wine and cornstarch; add to skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in tomatoes. Serve vegetables and pasta with chicken. If desired, garnish with rosemary sprigs. Makes 4 servings.
Nutrition Facts (Rosemary Chicken with Vegetables)
- Per serving:
- 398 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 110 mg chol.,
- 213 mg sodium,
- 45 g carb.,
- 3 g fiber,
- 33 g pro.
- Percent Daily Values are based on a 2,000 calorie diet