Recipes and Cooking Rosemary Chicken with Vegetables 3.8 (16) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 medium skinless, boneless chicken breast halves (1 to 1-1/4 pounds total) 1 teaspoon lemon-pepper seasoning 1 tablespoon olive oil 1 9-ounce package refrigerated spinach or plain linguine 1 teaspoon bottled minced garlic 2 medium zucchini and/or yellow summer squash, cut into 1/4-inch-thick slices ⅔ cup apple juice 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed ¼ teaspoon salt ¼ cup dry white wine or chicken broth 1 tablespoon cornstarch 1 cup halved cherry or grape tomatoes Fresh rosemary sprigs (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 398 Calories 8g Fat 45g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 398 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 110mg 37% Sodium 213mg 9% Total Carbohydrate 45g 16% Protein 33g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.