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Marinara Sauce

Made with
Marinara Sauce

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  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • marinate time: 30 minute(s)
  • |
  • cook time: 10 minute(s)
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
2 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
1-1/2 tsp. finely chopped fresh rosemary (optional)
1/4 tsp. crushed red pepper flakes
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
6 ounces fettuccine noodles, cooked and drained

  • For marinade, blend 1 cup Sauce, vinegars, rosemary and red pepper flakes. Pour marinade over chicken in large, shallow nonaluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator up to 3 hours.
  • Remove chicken from marinade, discarding marinade. Grill or broil chicken until chicken is thoroughly cooked.
  • Meanwhile, heat remaining Sauce in 1-1/2 quart saucepan. To serve, arrange chicken over hot fettuccine and top with heated Sauce. Serve, if desired, with *Grilled Vegetables. *For Grilled Vegetables, cut vegetables in 1/4-inch slices. Brush with olive oil, then sprinkle with salt and ground black pepper. Grill or broil vegetables until tender.