1 lb. boneless, skinless chicken breast halves
1/4 cup Bertolli® Extra Virgin Olive Oil
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. finely chopped fresh basil leaves
1 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 jar (26 oz.) Bertolli® Tomato & Basil Sauce, heated
1 box (16 oz.) farfalle or penne pasta, cooked and drained
In shallow bowl, combine Olive Oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.
Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until thoroughly cooked; slice.
Spoon Sauce over hot farfalle and top with chicken. Garnish, if desired, with additional parsley.
This is an Eat Smart™ recipe. Eat Smart™ recipes can help reduce your intake of saturated fats, trans fats, sugars, sodium and cholesterol.
Serves:4
20 Minute(s)
Marinate Time:
30 Minute(s)
Cook Time:
Nutrition Information per serving
Calories 550 , Calories From Fat 70 , Saturated Fat 1.5g , Trans Fat 0g , Total Fat 8g , Cholesterol 55mg , Sodium 680mg , Total Carbohydrate 83g , Sugars 15g , Dietary Fiber 6g , Protein 36g , Vitamin A 15% , Vitamin C 15% , Calcium 10% , Iron 25%
