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.

Rosemary Chicken with Vegetables
Photo: Jacob Fox
Total Time:
30 mins


  • 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

  • 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)


  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 (per serving)

398 Calories
8g Fat
45g Carbs
33g Protein
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.

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