Marvelous Recipes

Tender, flavorful chicken, vegetables, and pasta seasoned just right–totally delicious!

4 medium skinless, boneless chicken breast halves
1/2 teaspoon lemon-pepper seasoning
2 tablespoons olive oil
4 ounces refrigerated spinach or plain linguine
2 cloves garlic, minced
2 medium zucchini and/or yellow summer squash, cut into 1/4-inch slices
1/2 cup apple juice
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons dry white wine or chicken broth
2 teaspoons corn starch
1 cup halved cherry or grape tomatoes
Fresh rosemary sprigs (optional)

1. 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 package directions; drain and keep warm.

2. Add garlic to skillet; cook for 15 seconds. Add zucchini, apple juice and rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.

3. In a small bowl, stir together wine and cornstarch; add to skillet. Cook and stir until thickened and bubbly; cook for 2 minutes more. Stir in tomatoes. Serve vegetables and pasta with chicken. If desired, garnish with rosemary sprigs. Makes 4 servings.

Recipe and photo are from Better Homes and Gardens magazine.