Rosemary chicken with vegetables

Ingredients needed:

- 4 medium skinless, boneless chicken breast halves
- 1/2 teaspoon lemon-pepper seasoning
- 2 tablespoon olive oil
- 1 teaspoon minced garlic (2 cloves)
- 2 medium zucchini, sliced 1/4 inch thick
- 1/2 cup apple juice or apple cider
- 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 9 ounce package refrigerated spinach linguine or plain linguine
- 2 tablespoons dry white wine
- 2 teaspoons cornstarch
- 12 cherry tomatoes, halved


Cooking method:

1. Sprinkle chicken with lemon-pepper seasoning.
2. In a large pan, heat the oil over medium heat and cook chicken for 8 to 10 minutes, or until chicken is tender and no longer pink, turning over once.
3. Transfer chicken to a platter and cover to keep warm.
4. Add the garlic to the pan and cook for 15 seconds. Add the zucchini, apple juice and rosemary. Bring to a boil and reduce heat.
5. Cover it and let it simmer for 2 minutes.
6. Meanwhile, cook the pasta according to the package instructions and drain.
7. In a small bowl, combine the wine and cornstarch.
8. Add the zucchini mixture into the pan and stir until it thickens and becomes bubbly.
9. Cook for another 2 minutes, then stir in the tomatoes.
10. Serve the vegetables and pasta with the rosemary chicken.


Nutrition facts per serving:

455 calories
11 gram total fat (2 gram saturated fat)
132 milligram cholesterol
294 milligram sodium
44 gram carbo
5 gram fiber
43 gram protein

Create Date : 19 เมษายน 2554 Last Update : 2 สิงหาคม 2554 3:06:00 น. Counter : 551 Pageviews.		2 comments
Share Tweet