• 16 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

398 calories; 8 g total fat; 2 g saturated fat; 110 mg cholesterol; 213 mg sodium. 45 g carbohydrates; 3 g fiber; 33 g protein;

Reviews

16 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1