Rosemary Chicken with Summer Squash and Zucchini
From elle 18 years ago
- 15 minutes to make
- Serves 4
This is so good! Even my husband loves it, and zucchini and summer squash are two of his least favorite vegetables. It's very hearty, but light at the same time. And on the table in less than 30 minutes.
Ingredients
- 4 medium boneless chicken breasts, sliced into fillets shopping list
- lemon pepper seasoning shopping list
- olive oil shopping list
- 9 oz refrigerated plain or spinach linguine shopping list
- 4 cloves garlic, minced shopping list
- 2 smallish summer squash, sliced shopping list
- 1 smallish zucchini, sliced shopping list
- 1 cup white wine or chicken broth shopping list
- 1 tsp dried rosemary shopping list
- 1 tsp dried basil shopping list
- 1/2 cup chicken broth (set aside 4 TB of it to mix with cornstarch) shopping list
- 4 tsp cornstarch shopping list
- 1 cup halved cherry or grape tomatoes shopping list
- 1/4-1/2 cup fresh grated parmesan, plus more to garnish shopping list
How to make it
- Sprinkle the chicken with lemon pepper seasoning on both sides.
- Heat a bit of the oil in a large skillet.
- Cook the chicken 3-5 minutes per side, depending on thickness.
- When no longer pink, remove to a plate and keep warm.
- Meanwhile, cook the pasta according the the package directions, set aside.
- Add a bit more oil to the skillet and add the garlic, cook for about 15 seconds.
- Add the summer squash and zucchini, the 1 cup of wine or broth, and the rosemary and basil.
- Heat to boiling, reduce heat, cover and simmer for 3-4 minutes.
- Stir together the 4 TB of broth and the cornstarch.
- Add to the pan and stir until thickened, then cook for 2 minutes more.
- Add the pasta, tomatoes, parmesan, and reserved broth, tossing to coat.
- Season to taste with salt and pepper, and serve with chicken.
- Garnish with more parm.
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