serves 2
Delicious, when paired with Bella Sera® Delle Venezie Merlot
1 lb. Boneless, skinless chicken breast
1 T Olive oil
1/4 Cup Red wine vinegar
1/4 teaspoon Garlic powder
1/4 teaspoon Dried thyme
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
8 ounce Farfalle, cooked and drained
1/2 jar (or 13 oz.) High quality tomato-based pasta sauce
Salt and pepper to taste
Preheat broiler.
Combine olive oil, vinegar, garlic powder, thyme, salt and pepper in a shallow bowl.
Add chicken, coating it with the marinade, then cover and refrigerate for 1/2 hour.
Broil chicken on a rack 4 inches from heat source, for 5 minutes on each side.
Let chicken cool slightly, then slice into 1/2 inch pieces.
Divide farfalle evenly between four plates, top with red sauce and finish with an arrangement of the sliced chicken.