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- 4 ounces refrigerated spinach or plain linguine
- 4 medium skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
- 1/2 teaspoon lemon-pepper seasoning
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 medium zucchini and/or yellow summer squash, cut into 1/4-inch-thick slices
- 1/2 cup apple juice
- 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 2 tablespoons dry white wine or chicken broth
- 2 teaspoons cornstarch
- 1 cup halved cherry or grape tomatoes
- Fresh rosemary sprigs (optional)
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 4,
- cal. (kcal) 326,
- Fat, total (g) 10,
- chol. (mg) 95,
- sat. fat (g) 2,
- carb. (g) 25,
- fiber (g) 2,
- pro. (g) 33,
- Percent Daily Values are based on a 2,000 calorie diet
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