6 boneless, skinless chicken breast halves (about 2 lbs.)
1 jar Bertolli® Tomato & Basil Sauce
1/4 cup orange juice
2 Tbsp. firmly packed brown sugar
1 box (16 oz.) bow-tie pasta, cooked and drained
Heat Olive Oil in large skillet over medium-high heat and brown chicken. Stir in Sauce and orange juice blended with sugar. Bring to a boil. Reduce heat to low and simmer covered 15 minutes or until chicken is thoroughly cooked. Serve over hot pasta.