Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, ez lemon pepper chicken with rosemary zucchini over pasta. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook ez lemon pepper chicken with rosemary zucchini over pasta using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:

1. Prepare 2 lb boneless skinless chicken breast halves (4 halves)
2. Make ready 1 tsp lemon pepper seasoning
3. Prepare 2 tbsp extra virgin olive oil
4. Prepare 1 tsp minced garlic
5. Take 1 cup apple juice (or apple cider)
6. Get 2 medium zucchini, sliced 1/4" thick (about 2 1/2 cups)
7. Prepare 1 tsp dried rosemary (crushed)
8. Make ready 1/2 cup dry white cooking wine
9. Take 1 tbsp corn starch
10. Get 2 large tomatoes, sliced (can use 12 cherry tomatoes, halved)
11. Get 1/4 tsp dry basil (crushed)
12. Make ready 1/4 tsp black pepper
13. Take 1 lb packaged or fresh linguini

Steps to make EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:

1. Sprinkle chicken with lemon pepper seasoning
2. In a large skillet, heat olive oil over medium heat.
3. Add minced garlic to skillet, cook for 30 seconds then add chicken to skillet. Cook chicken, turning once, until no longer pink inside. About 10 minutes. (internal temp of 180°)
4. Cook pasta al dente according to package directions.
5. Remove chicken from skillet and put in covered casserole or Corningware dish, keeping it warm until sauce and pasta ready. (Keep it heated in oven if needed).
6. Add zucchini, rosemary and apple juice to skillet, mix and bring to boil. Reduce heat, cover and let simmer for 6 minutes.
7. In a small bowl, combine wine and corn starch, mix thoroughly; add to zucchini and stir into mixture. Cover and simmer for 2 minutes until sauce thickens and starts to bubble.
8. Stir in tomatoes, basil and black pepper, cover and let simmer for an additional 2 minutes. Serve over cooked linguini next to lemon pepper chicken.

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