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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Rosemary Chicken with Vegetables

Makes: 4 servings
Start to Finish 30 mins
Rosemary Chicken with Vegetables
  • 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.

Nutrition Facts (Rosemary Chicken with Vegetables)
  • 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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