Rosemary Chicken and Vegetables



4 medium skinless boneless chicken breast halves (about 1 ¼ pounds total)
½ teaspoon lemon-pepper seasoning
2 Tablespoons olive oil
1 teaspoon minced garlic
2 medium zucchini sliced ¼ inch thick (2 ½ cups)
½ cup apple juice or apple cider
½ teaspoon dried rosemary, crushed
1 9 ounce package refrigerated linguine
2 Tablespoons dry white wine
2 teaspoons cornstarch
12 cherry tomatoes, halved


1.  Sprinkle chicken with lemon-pepper seasoning. In a large skillet heat oil over medium heat.

2.  Add chicken, cook over medium heat for 8 to 10 minutes (until chicken is no longer pink inside), turning once during cooking. Place cooked chicken on a platter and cover to keep warm.

3.  Add garlic to skillet; cook for 15 seconds. Add zucchini, apple juice, and rosemary.

4.  Bring to boiling, reduce heat. Cover and simmer for 2 minutes.

5.  Meanwhile, cook pasta according to package directions; drain.

6.  In a small bowl combine wine and cornstarch; add to zucchini mixture in skillet.

7.  Cook and stir until thickened and bubbly, cook for 2 minutes more.  Stir in tomatoes.

8.  Serve vegetables and pasta with chicken and hot buttered crescent rolls.  Makes 4 servings.

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