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Rosemary Chicken with Vegetables

Boneless chicken breasts are among the quickest-cooking cuts around. A few fresh touches, including a garlic-laced rosemary sauce, take this recipe well beyond the ordinary.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Rosemary Chicken with Vegetables

Directions

  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.

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

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