Recipe: Perfect EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta

EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta. A word of advice - make sure you slice the zucchini THICK otherwise they'll get over-done and be a little on the crusty side. I just melted enough butter to top and sprinkled with. The butter sauce is optional, but it really adds a nice finishing touch and takes just a few minutes to make.

Whether or not you follow a wheat-free diet, zucchini is a tasty departure from everyday pasta, and won't weigh you down or pile on the calories. Instant Pot Lemon Garlic Chicken is simple and easy to make in the instant pot and perfect for busy Start off by seasoning the chicken thighs with some salt, black pepper and garlic powder. Spoon sauce over chicken and garnish with lemon slices, if desired. You can cook EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta

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

What sides can I serve with this. This post may contain affiliate links. CHICKEN: Season the chicken breasts with lemon pepper seasoning on both sides and a big pinch of salt. Add the remaining tablespoon of butter to an ovenproof skillet placed over medium-high heat and when it's hot, sear the.

EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta step by step

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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