Braised Rosemary Chicken With Kalamata Olive Relish
Total: 45 Minutes
- 4 skinned and boned chicken breasts (about 2 lb.)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon BERTOLLI Extra Virgin Olive Oil
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/4 teaspoon dried crushed red pepper
- 1 (24-oz.) jar BERTOLLI Olive Oil & Garlic Sauce
- 1/2 cup low-sodium fat-free chicken broth
- 1 (16-oz.) package fettuccine or linguine
- Kalamata Olive Relish
- 1. Toss together first 6 ingredients in a large bowl until chicken is coated.
- 2. Stir together sauce and broth in a large skillet, and bring to a light boil. Place chicken in skillet; cover and cook 15 to 20 minutes or until chicken is done.
- 3. Meanwhile, prepare pasta according to package directions. Serve chicken and sauce over hot cooked pasta. Top with Kalamata Olive Relish.
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