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Provide boneless skinless chicken breast halves (4 halves).
You need lemon pepper seasoning.
You need to prepare extra virgin olive oil.
Prepare minced garlic.
Prepare apple juice (or apple cider).
You need zucchini, sliced 1/4" thick (about 2 1/2 cups).
Prepare dried rosemary (crushed).
Use dry white cooking wine.
Prepare corn starch.
You need to prepare tomatoes, sliced (can use 12 cherry tomatoes, halved).
You need dry basil (crushed).
You need black pepper.
Provide packaged or fresh linguini.

Sprinkle chicken with lemon pepper seasoning.
In a large skillet, heat olive oil over medium heat..
Add minced garlic to skillet, cook for 30 seconds then add chicken to skillet. Cook chicken, turning once, until no longer pink inside. About 10 minutes. (internal temp of 180°).
Cook pasta al dente according to package directions..
Remove chicken from skillet and put in covered casserole or Corningware dish, keeping it warm until sauce and pasta ready. (Keep it heated in oven if needed)..
Add zucchini, rosemary and apple juice to skillet, mix and bring to boil. Reduce heat, cover and let simmer for 6 minutes..
In a small bowl, combine wine and corn starch, mix thoroughly; add to zucchini and stir into mixture. Cover and simmer for 2 minutes until sauce thickens and starts to bubble..
Stir in tomatoes, basil and black pepper, cover and let simmer for an additional 2 minutes. Serve over cooked linguini next to lemon pepper chicken..

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