Farfalle With Herb-Marinated Grilled Chicken Recipe serves: 5
Prep Time 20 Minutes
Marinate for 30 Minutes
Cook Time 5 Minutes

Nutritional Information

Amount Per Serving
Calories 570
Calories From Fat 100
% Daliy Value*
Total Fat 12 Grams
Saturated Fat 2 Grams
Trans Fat 0 Grams
Cholesterol 60 Milligrams
Sodium 610 Milligrams
Total Carbohydrate 83 Grams
Dietary Fiber 6 Grams
Sugars 17 Grams
Protein 34 Grams
Vitamin A 20 Percent
Vitamin C 15 Percent
Calcium 8 Percent
Iron 30 Percent

Farfalle With Herb-Marinated Grilled Chicken


  • 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. 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.
  • Cost per recipe*: $9.92.

    Cost per serving*: $1.98.

    *Based on average retail prices at national supermarkets.

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