Rosemary Marinated Grilled Chicken

BERTOLLI
7Ingredients
60Minutes
400Calories

Ingredients

US|METRIC
  • 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons fresh rosemary (finely chopped, optional)
  • 1/4 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
  • 6 ounces noodles (fettuccine, cooked and drained)
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    Made it

    Directions

    1. 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.
    2. Remove chicken from marinade, discarding marinade. Grill or broil chicken until chicken is thoroughly cooked.
    3. 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.
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    NutritionView More

    400Calories
    Sodium10% DV240mg
    Fat12% DV8g
    Protein94% DV48g
    Carbs10% DV31g
    Fiber4% DV1g
    Calories400Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol165mg55%
    Sodium240mg10%
    Potassium850mg24%
    Protein48g94%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber1g4%
    Sugars1g2%
    Vitamin A4%
    Vitamin C4%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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