Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, ez lemon pepper chicken with rosemary zucchini over pasta. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Being careful not to tear the skin, gently separate skin from breast meat and stuff two sprigs of rosemary under the skin. And these Lemon Pepper Chicken Kebabs are one is a new summer staple recipe! I love the tangy lemon complimented by the kick of the black pepper Thread chicken, zucchini, squash and red onion onto skewers.
EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have 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:
- Prepare 2 lb boneless skinless chicken breast halves (4 halves)
- Get 1 tsp lemon pepper seasoning
- Prepare 2 tbsp extra virgin olive oil
- Take 1 tsp minced garlic
- Get 1 cup apple juice (or apple cider)
- Get 2 medium zucchini, sliced 1/4" thick (about 2 1/2 cups)
- Take 1 tsp dried rosemary (crushed)
- Get 1/2 cup dry white cooking wine
- Make ready 1 tbsp corn starch
- Take 2 large tomatoes, sliced (can use 12 cherry tomatoes, halved)
- Take 1/4 tsp dry basil (crushed)
- Make ready 1/4 tsp black pepper
- Take 1 lb packaged or fresh linguini
The butter sauce is optional, but it really adds a nice finishing touch and takes just a few minutes to make. I like to serve this chicken over rice or pasta with a green veggie on the side for a complete meal. This easy one-pot pasta is full of lemon-pepper chicken, spaghetti and fresh baby spinach, and is perfect for a weeknight dinner. Season chicken with lemon pepper, salt and black pepper.
Steps to make EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:
- Sprinkle chicken with lemon pepper seasoning
- In a large skillet, heat olive oil over medium heat.
- 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°)
- Cook pasta al dente according to package directions.
- 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).
- Add zucchini, rosemary and apple juice to skillet, mix and bring to boil. Reduce heat, cover and let simmer for 6 minutes.
- 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.
- 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.
Lemon pepper seasoning, a zesty combo of dried lemon peel, onion, garlic, and plenty of ground Sprinkle it on vegetables before roasting. Add a few generous pinches to a lemony Alfredo pasta. Lemon and pepper are a classic combination. In this recipe, crushed whole peppercorns and coriander seeds add an appealing crunch, and rosemary gives Place the chicken on a large rimmed baking sheet and rub with the lemon-rosemary mixture. Roast until the chicken is golden brown and cooked.
So that’s going to wrap it up for this special food ez lemon pepper chicken with rosemary zucchini over pasta recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
