Farfalle with Herb-Marinated Grilled Chicken
Make dinner special with this delicious and easy dish. Juicy, marinated chicken complements the accents of lemon, basil, oregano, red pepper flakes and tomato &
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.
Ingredients
- 1 pound boneless skinless chicken breast halves
- 1/4 cup Bertolli® Extra Virgin Olive Oil Rich Taste
- 2 tablespoons Bertolli® Balsamic Vinegar of Modena
- 1 tablespoon lemon juice
- 1 tablespoon fresh basil leaves, (finely chopped)
- 1 tablespoon Italian parsley, (finely chopped)
- 1 teaspoon fresh oregano, (finely chopped)
- pinch crushed red pepper
- 1 jar (24 ounces) Bertolli® Tomato & Basil Sauce (, heated)
- 1 box (16 ounces) farfalle pasta [or penne pasta], (cooked and drained)
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