ROSEMARY MARINATED GRILLED CHICKEN
- Serves 4
- |
- prep time: 20 minute(s)
- |
- marinate time: 30 minute(s)
- |
- cook time: 10 minute(s)
Ingredients:
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
|
Directions:
- 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.
|