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4
ounces refrigerated spinach or plain linguine
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4
medium skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
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1/2
teaspoon lemon-pepper seasoning
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2
tablespoons olive oil
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2
cloves garlic, minced
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2
medium zucchini and/or yellow summer squash, cut into 1/4-inch-thick slices
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1/2
cup apple juice
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2
teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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1/4
teaspoon salt
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2
tablespoons dry white wine or chicken broth
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2
teaspoons cornstarch
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1
cup halved cherry or grape tomatoes
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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,
- Calories 326,
- Protein (gm) 33,
- Carbohydrate (gm) 25,
- Fat, total (gm) 10,
- Cholesterol (mg) 95,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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This dish was quick, easy, and very good. I think next time I'll add a TBSP or so of lemon juice to the sauce.
6/26/2011 05:54:58 PM Report Abuse