jar
(26 oz.) Bertolli ® Tomato & Basil Sauce, heated
1
box
(16 oz.) farfalle or penne pasta, cooked and drained
Directions
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.
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