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Rosemary Chicken With Summer Squash And Zucchini Recipe


Rosemary Chicken With Summer Squash And Zucchini Recipe Elle / All my dishes
2 years, 8 months ago
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.
Prep:10m Cook:15m Servings:4

Elle

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Ingredients
  • 4 medium boneless chicken breasts, sliced into fillets
  • lemon pepper seasoning
  • olive oil
  • 9 oz refrigerated plain or spinach linguine
  • 4 cloves garlic, minced
  • 2 smallish summer squash, sliced
  • 1 smallish zucchini, sliced
  • 1 cup white wine or chicken broth
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1/2 cup chicken broth (set aside 4 TB of it to mix with cornstarch)
  • 4 tsp cornstarch
  • 1 cup halved cherry or grape tomatoes
  • 1/4-1/2 cup fresh grated parmesan, plus more to garnish

Directions
  1. Sprinkle the chicken with lemon pepper seasoning on both sides.
  2. Heat a bit of the oil in a large skillet.
  3. Cook the chicken 3-5 minutes per side, depending on thickness.
  4. When no longer pink, remove to a plate and keep warm.
  5. Meanwhile, cook the pasta according the the package directions, set aside.
  6. Add a bit more oil to the skillet and add the garlic, cook for about 15 seconds.
  7. Add the summer squash and zucchini, the 1 cup of wine or broth, and the rosemary and basil.
  8. Heat to boiling, reduce heat, cover and simmer for 3-4 minutes.
  9. Stir together the 4 TB of broth and the cornstarch.
  10. Add to the pan and stir until thickened, then cook for 2 minutes more.
  11. Add the pasta, tomatoes, parmesan, and reserved broth, tossing to coat.
  12. Season to taste with salt and pepper, and serve with chicken.
  13. Garnish with more parm.

Not quite what you're looking for? See more Main Dish / Chicken
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