Good evening, Kitschies! I hope you had a good Thursday. It was a pretty typical day for me - super busy at work. We're usually busy, but lately it's been chaotic busy. Don't get me wrong - I like being busy, but I would like to have my nice, laid-back job back. LOL
The weather was gorgeous today! Clear blue skies. Warm temperatures. I can tell that Spring is in the air! I love this time of year. Speaking of time...do you realize we spring our clocks forward on Sunday?! How is it *that* time already? I know my kids will enjoy the longer daylight hours, but I won't be enjoying the hour of sleep lost. *sigh* Anyway, with the changing seasons, it's time to start thinking about eating lighter. I found this recipe in Biggest Book of 30-Minute Meals when we were putting together a meal plan for the week. This dish is super easy to prepare (though I think it took just a bit more than 30-minutes) and it tastes good! Nice and light for the warmer weather.
Rosemary Chicken with Vegetables
4 medium skinless, boneless chicken breast halves (about 1 1/4 lb total)
1/2 tsp lemon-pepper seasoning
2 Tbsp olive oil
1 tsp minced garlic (2 cloves)
2 medium zucchini and/or yellow summer squash, sliced 1/4-inch thick (2 1/2 cups)
1/2 cup apple juice or apple cider
2 tsp snipped fresh rosemary or 1/2 tsp dried rosemary, crushed
1 9-oz package refrigerated spinach linguine or plain linguine
2 Tbsp dry white wine
2 tsp cornstarch
12 cherry tomatoes, halved
Sprinkle chicken with lemon-pepper seasoning. In a large skillet heat oil over medium heat. Add chicken; cook over medium heat for 8-10 minutes or until chicken is tender and no longer pink, turning once. Transfer chicken to platter; cover and keep warm.
Add garlic to skillet; cook for 15 second. Add zucchini and/or summer squash, apple juice and rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.
Meanwhile, cook pasta according to package directions; drain. In a small bowl combine wine and cornstarch; add to zucchini mixture in skillet. Cook and stir until thickened and bubbly; cook for 2 minutes more. Stir in tomatoes. Serve vegetables and pasta with chicken.
NOTES: I used more lemon pepper seasoning than the recipe called for. And I used dried rosemary instead of fresh.
We had this a while ago, so I don't remember if it reheated well or not. Hell...I don't even remember if we had leftovers to reheat! LOL Anyway, I do remember that both boys ate this without complaint which is an accomplishment in itself.
That's all I have for you tonight. Only one more day to get through til it's the weekend! Any big plans for your weekend?
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