http://www.villabertolli.com

4 skinned and boned chicken breasts (about 2 lb.)
1 Tbsp. chopped fresh rosemary
1 Tbsp. BERTOLLI Extra Virgin Olive Oil
1 tsp. lemon zest
1 tsp. kosher salt
¼ tsp. dried crushed red pepper
1 (24-oz.) jar BERTOLLI Olive Oil & Garlic Sauce
½ 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.

Kalamata Olive Relish:

Makes 1 cup
Hands-on Time: 10 min., Total Time: 10 min.

1. Stir together ½ cup chopped kalamata olives, ⅓ cup chopped fresh parsley, 2 Tbsp. finely chopped sweet onion, 1 Tbsp. BERTOLLI Extra Virgin Olive Oil, 2 tsp. fresh lemon juice, ½ tsp. honey, and ¼ tsp. dried crushed red pepper in a small bowl. Cover and chill until ready to serve.