1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
2 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
1 1/2 tsp. fresh rosemary leaves
1/4 tsp. crushed red pepper flakes
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
6 ounces fettuccine
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.
Remove chicken from marinade, discarding marinade. Grill or broil chicken until chicken is thoroughly cooked.
Meanwhile, heat remaining Sauce in small 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.