Ingredients
30 servings
Greek Seasoning
0.5
cup(s)
Olive Oil
1.0
cup(s)
Fresh parsley
1.0
bunch(es)
Lemons
7.0
whole
Chicken Breast (Frozen-Raw)
15.0
pound(s)
Beer - PBR
60.0
can(s)
White Wine (750 ml)
5.0
bottle(s)
Red Wine (750 ml)
5.0
bottle(s)
La Croix/ Soda
30.0
can(s)
Rice Pilaf
2.0
box(es)
Italian Bread Loaves
2.0
whole
Kosher Salt (to taste)
1.0
teaspoon(s)
Pepper (to taste)
1.0
teaspoon(s)
garlic cloves
1.0
whole
Pine Nuts
0.5
cup(s)
Italian Seasoning
3.0
tablespoon(s)
Grape Tomatoes
0.5
pound(s)
Dietary Restrictions
Poultry
Recipe Instructions
Wash parsley. Wrap it in a paper towel and store in a Ziploc.
Marinate Chicken in Greek Seasoning and olive oil and juice from 1/2 the lemons.
Chop garlic for pasta
Follow box instructions for Pasta. Toss with olive oil fresh garlic, Italian herbs, toasted pine nuts and sliced grape tomatoes.
Heat bread on griddle with olive oil, cut into triangles and serve on side.
Garnish chicken and Pasta with parsley and lemon wedge. Serve Feta on side.