Beer Can Chicken
115 MIN
| 1 | pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts |
| 4 | tablespoons olive oil, divided |
| 3 | tablespoons finely minced garlic |
| 1 | tablespoon fresh lemon juice |
| 1 | teaspoon salt |
| 1 | teaspoon pepper |
| 2 | small or 1 large yellow onion, coarsely chopped |
| 8 | ounces spiral pasta (1/2 of a 1-pound package) |
| 1/3 | cup drained sun-dried tomatoes packed in oil, cut into strips |
| 1/4 | cup packed fresh basil leaves, cut into strips |
| 3 | tablespoons balsamic vinegar |
| 1 | Stir together 3 tablespoons olive oil, garlic, lemon juice, salt and pepper in a glass dish. Cut chicken into strips and toss with garlic mixture. Cover with plastic and marinate 30 minutes to 12 hours. |
| 2 | Cook pasta according to package directions. |
| 3 | Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet. Cook chicken pieces on medium heat until cooked through. Remove and add onions; sauté on medium heat 5-8 minutes or until translucent and caramelized. |
| 4 | Place chicken, onions, pasta, sun-dried tomatoes and basil in a large serving bowl. Sprinkle with balsamic vinegar and toss. Serve. |
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