Farfalle with Herb-Marinated Grilled Chicken (Original Post 7/18/11)

This is another Bertolli recipe and I have not made this yet. Although I do not have a grill ( they are not allowed where I live) you can still make this recipe in a gill pan.


1 pound boneless skinless chicken breast halves

1/4 cup Bertolli extra virgin olive oil

2 Tbs. balsamic vinegar

1 Tbs. lemon juice

1 Tbs. finely chopped fresh basil leaves

1 Tbs. 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


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.

Bertolli says that the cost of this recipe is : $9.92

Cost per serving: $1.98


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