Quick and Easy Dinner Recipes




This Fantastic Rosemary Chicken and Vegetables Recipe is Great For Date Night


This Fantastic Rosemary Chicken and Vegetables Recipe is Great For Date Night

There's something about adding white wine to a dinner, no matter how small the amount, that makes it feel so much fancier. This rosemary chicken and vegetables recipe incorporates a small amount of white wine to truly get a complex and flavorful dinner. It may not be what kids would choose, but they might be surprised how much they like it!

This recipe can work great for a family dinner, or for a date night with leftovers. Cooking your significant other a nice meal while the kids are at their grandparents' is always a great way to spend a peaceful evening. Plus, you can enjoy the many health benefits that chicken and vegetables provide.

If you're making this recipe for date night, why not use some of that white wine for drinking in addition to cooking? After all, wine certainly isn't just for the skillet. If you're making this recipe for your family, swap out the wine for the apple cider instead.

For the crescent rolls, we recommend keeping it simple by just getting the tube variety. If you want to make this dinner really special, however, you can always try to make your own. Take your time, and don't be too upset if it doesn't go right the first time. Cooking is a learning process!

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 or cider, and rosemary.

4.  Bring to boil, 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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