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Ingredients
US|METRIC
5 SERVINGS
- 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. fresh basil leaves (finely chopped)
- 1 Tbsp. finely chopped fresh parsley
- 1 tsp. dri oregano leaves, crush (optional)
- 1 crushed red pepper flakes (crushed)
- 1 jar Bertolli Tomato & Basil Sauce
- 16 boxes farfalle or spiral pasta (16 oz. or penne pasta, cooked and drained)
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Directions
- 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.
- 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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