Rosemary Chicken with Vegetables @CookingAndCrafting
Rosemary Chicken with Vegetables  @CookingAndCrafting
Uploaded July 2016 | Updated September 2026, 1 week ago
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The chicken and vegetables are awesome, but I wish the noodles were more flavorful.

4 medium skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
1 teaspoon lemon-pepper seasoning
1 tablespoon olive oil
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
2/3 cup apple juice
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 cup dry white wine or chicken broth
1 tablespoon cornstarch
1 cup halved cherry or grape tomatoes

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.

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Rosemary Chicken with Vegetables

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