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.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes