Ingredients
30 servings
Chicken Breast (Frozen-Raw)
10.0
pound(s)
Lemons
10.0
whole
Garlic Herb Seasoning
1.0
jar(s)
Olive Oil
1.0
cup(s)
Fusilli Pasta
4.0
pound(s)
Pesto
1.0
jar(s)
Fresh parsley
1.0
bunch(es)
La Croix/ Soda
30.0
can(s)
Red Wine (750 ml)
5.0
bottle(s)
White Wine (750 ml)
5.0
bottle(s)
Beer - PBR
60.0
can(s)
Dietary Restrictions
Poultry
Recipe Instructions
Wash parsley. Wrap it in a paper towel and store in a Ziploc.
Marinate Chicken in garlic/herb seasoning, juice of half the lemons and olive oil for 30 minutes or more. Grill over the coals.
Boil Pasta al dente, drain, toss with Pesto and serve immediately. If have to wait, toss the pasta with some olive oil, so it doesn't get sticky.
Cut chicken breast at an angle into 3rds, garnish chicken with parsley and a lemon wedge.