Thursday, March 10, 2011

Spring Eating

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?

4 comments:

Robyn said...

That looks YUMMY, I love courgette!

Stray Stitches said...

Sounds like a recipe I will have to try when the summer squash starts appearing at the Farmer's Market.

sara said...

My plan is to sleep. Of course Pie may have other plans :D

Myya said...

That sounds soooo good! So how come the private chef I keep wishing for hasn't showed up yet???