Rosemary Marinated Grilled Chicken

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

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.