Garlic Chicken & Sun-Dried Tomato Pasta Salad

Ingredients

1 package 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 papper
2 small or 1 large yellow onion, coarsely chopped
8 ounces spiral pasta (1/1 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

Instructions

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; saute 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.

Impossible Pumpkin Pie

16 oz. Pumpkin
3/4 c Sugar
12 oz Evaporated milk
1/2 c Bisquick
2 tb Butter OR Margarine
2 1/2 ts Pumpkin pie spice and 1/4-1/2 cinnamon
2 ts Vanilla
2 Egg
Heat oven to 350F Grease pie plate, 10x1 1/2"

Beat all ingredients with a mixer on medium speed about 2 minutes or until smooth

Pour into pie plate.

Bake 50-55 mins or until knife inserted in center comes out clean.