Farfalle with Herb-Marinated Grilled Chicken

1/4 cup olive oil

2 T. balsamic vinegar

1 T. lemon juice

1 T. finely chopped fresh basil leaves

1 T. finely chopped fresh flat leaf parsley

1 tsp. finely chopped fresh oregano leaves (optional)

Pinch of crushed red pepper flakes

1 lb. boneless, skinless chicken breast halves

1 box (16oz.) farfalle or penne pasta, cooked & drained

1 jar (26oz.) Bertolli Tomato & Basil pasta sauce

in shallow bowl, combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes. Add chicken & toss to coat. Cover & marinate in fridge for 30 minutes.

Remove chicken from marinade & discard. Grill or broil chicken until thoroughly cooks.

Spoon pasta sauce on to hot farfalle & top with sliced chicken. Garnish, if desired, with additional parsley.

**We love this recipe! If I don't have fresh herbs I just use dried. And you can use whatever pasta sauce you like.