White Wine Rosemary Chicken And Pasta

• 4 chicken cutlets, cut into medalions (boneless, skinless)
• 1 medium yellow onion, chopped
• 1 cup white wine
• 1/4 cup lemon juice
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 2 teaspoons rosemary (more if you like)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 (8 ounce) can green beans
• 1 (16 ounce) box whole wheat penne

1. Combine the first 9 ingredients in a ziplock bag and marinate at least overnight, shaking the bag occassionally to ensure even coating.
2. Once fully marinated, empty the contents of the bag (marinade and all) into a large skillet. Toss and stir to cook the chicken medallions. Add the green beans, and bring to a boil to reduce the sauce.
3. Meanwhile, boil the penne pasta until it's al dente. Pour the chicken and sauce over the pasta and toss to coat.

chicken cutlets, yellow onion, white wine, lemon juice, olive oil, garlic, rosemary, salt, pepper, green beans, whole wheat penne

Taken from www.food.com/recipe/white-wine-rosemary-chicken-and-pasta-405934 (may not work)