White Wine Rosemary Chicken And Pasta - cooking recipe

Ingredients

4 chicken cutlets, cut into medalions (boneless, skinless)
1 medium yellow onion, chopped
1 cup white wine
1/4 cup lemon juice
1/2 cup olive oil
2 garlic cloves, minced
2 teaspoons rosemary (more if you like)
1 teaspoon salt
1 teaspoon pepper
1 (8 ounce) can green beans
1 (16 ounce) box whole wheat penne

Preparation

Combine the first 9 ingredients in a ziplock bag and marinate at least overnight, shaking the bag occassionally to ensure even coating.
Once fully marinated, empty the contents of the bag (marinade and all) into a large skillet. Toss and stir to cook the chicken medallions. Add the green beans, and bring to a boil to reduce the sauce.
Meanwhile, boil the penne pasta until it's al dente. Pour the chicken and sauce over the pasta and toss to coat.