In a small container with a lid, shake the white cooking wine, white wine vinegar, olive oil, fresh rosemary leaves, crushed garlic, salt and pepper. Place the chicken breasts in a shallow baking dish or bowl and pour the marinade over the top. Let marinate for at least 2 hours, ideally overnight.
Pour the chicken and marinade into a baking dish that will hold it (I used an 8x8 glass pyrex). Bake at 350 for 50-55 minutes, or until chicken is cooked through. Cooking time will vary with the thickness of the chicken.
Prepare the pasta noodles as directed on the package. Drain and save 1/2 cup of the cooking liquid. Place the noodles into the serving bowl and toss with the reserved liquid, the rosemary leaves and salt and pepper.
Prepare the sherry-simmered carrots. Cut all the baby carrots in half, lengthwise. In a large skillet, melt the butter and brown sugar. Add the lemon juice and dijon mustard and combine. Add the chopped rosemary and 1/3 cup of the sherry cooking wine. Cover and let simmer over medium low heat for a few minutes.
In a measuring cup, or small bowl, whisk together the other 1/3 cup of the sherry cooking wine with the cornstarch. Pour over the cooking carrots and stir together. Sauce will thicken quickly. Remove from heat and serve warm.
Serve Baked Garlic Rosemary Chicken over pasta with Sherry-Simmered Carrots.