Rosemary Chicken with Vegetables

4 skinless, boneless chicken breasts (about 1 1/2 lbs. total)
1/2 tsp. lemon-pepper seasoning
2 tbsp. olive oil
1 tsp. minced garlic
2 medium yellow squash or zucchini
1/2 c. apple cider or juice
2 tsp. snipped fresh rosemary
4 oz. linguine, cooked
2 tbsp. dry white wine
2 tsp. cornstarch
12 cherry tomatoes, halved

Sprinkle chicken with lemon-pepper seasoning.  Heat the oil in a large skillet over medium heat; add the chicken and cook until chicken is tender and no longer pink, about 10 minutes.  Transfer chicken to a serving platter; cover and keep warm.

Add garlic to skillet and cook for 15 seconds.  Add the squash or zucchini, apple cider, and rosemary; bring to a boil.  Reduce heat, cover and simmer for 2 minutes.

In a small bowl, combine the wine and cornstarch; add to squash mixture in skillet and cook, stirring constantly, until thickened and bubbly.  Cook for 2 minutes more, then stir in the tomato halves.  Serve the vegetables and cooked linguine with the chicken.


1 Comment »

  1. Terri said

    I modified this for cooking in the crockpot: sprinkle the chicken with the lemon-pepper seasoning and place in the crockpot. Add about 3/4 c. of apple cider, garlic, and rosemary. Cook on high for 4 hours. Add the squash and cook a few minutes until squash is soft; stir in the tomatoes and let them heat through, then serve on the linguine.

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