EZ Lemon Pepper Chicken with Rosemary Zucchini over Pasta

• 2 lb boneless skinless chicken breast halves (4 halves)
• 1 tsp lemon pepper seasoning
• 2 tbsp extra virgin olive oil
• 1 tsp minced garlic
• 1 cup apple juice (or apple cider)
• 2 medium zucchini, sliced 1/4" thick (about 2 1/2 cups)
• 1 tsp dried rosemary (crushed)
• 1/2 cup dry white cooking wine
• 1 tbsp corn starch
• 2 large tomatoes, sliced (can use 12 cherry tomatoes, halved)
• 1/4 tsp dry basil (crushed)
• 1/4 tsp black pepper
• 1 lb packaged or fresh linguini

1. Sprinkle chicken with lemon pepper seasoning
2. In a large skillet, heat olive oil over medium heat.
3. Add minced garlic to skillet, cook for 30 seconds then add chicken to skillet.
4. Cook chicken, turning once, until no longer pink inside.
5. About 10 minutes.
6. (internal temp of 180)
7. Cook pasta al dente according to package directions.
8. Remove chicken from skillet and put in covered casserole or Corningware dish, keeping it warm until sauce and pasta ready.
9. (Keep it heated in oven if needed).
10. Add zucchini, rosemary and apple juice to skillet, mix and bring to boil.
11. Reduce heat, cover and let simmer for 6 minutes.
12. In a small bowl, combine wine and corn starch, mix thoroughly; add to zucchini and stir into mixture.
13. Cover and simmer for 2 minutes until sauce thickens and starts to bubble.
14. Stir in tomatoes, basil and black pepper, cover and let simmer for an additional 2 minutes.
15. Serve over cooked linguini next to lemon pepper chicken.

chicken, lemon pepper, extra virgin olive oil, garlic, apple juice, zucchini, rosemary, dry white cooking wine, corn starch, tomatoes, basil, black pepper, fresh linguini

Taken from cookpad.com/us/recipes/331981-ez-lemon-pepper-chicken-with-rosemary-zucchini-over-pasta (may not work)