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Composition EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta:

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

EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta process:

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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