Farfalle With Herb-Marinated Grilled Chicken

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  • Total: 55 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 5 servings
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1 lb. boneless, skinless chicken breast halves

1/4 cup 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 Bertolli® Tomato & Basil Sauce, heated

1 box (16 oz.) farfalle or penne pasta, cooked and drained


  1. Combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.
  2. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until thoroughly cooked; slice.
  3. Spoon Sauce over hot farfalle and top with chicken. Garnish, if desired, with additional parsley.
  4. Cost per recipe*: $9.92.
  5. Cost per serving*: $1.98.
  6. *Based on average retail prices at national supermarkets.

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