Beer Can Chicken
PREP TIME: 0min COOK TIME: 40min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||40%|
|Saturated Fat 4g||23%|
|Total Carbs 54g||18%|
|Dietary Fiber 6g||24%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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4 ouncesoil-packed sun-dried tomato halves, or 1/2 of 7 ounce jar
1 container(about 7 ounces) prepared pesto with basil
1/3 cupchicken broth
8 ounceslinguini, cooked and held warm
Grated Parmesan cheese (optional)
Drain and chop sun-dried tomatoes. Combine tomatoes with pesto in small bowl.
Cook chicken in large skillet according to package directions. Remove chicken to a platter; cover and hold warm.
Reduce heat under skillet to low. Add pesto mixture and chicken broth; cook while stirring just until softened and heated through.
Combine half of pesto mixture with the hot cooked linguini. Serve chicken over linguini; spooning remaining pesto mixture over the chicken. Sprinkle with grated Parmesan cheese, if desired.
Pesto Chicken with Sun-dried TomatoesAdd Your Comment