Villa Bertolli

Chicken Margherita

4 fully-cooked breaded chicken cutlets
1 Jar Bertolli Tomato & Basil Sauce
1/2 cup shredded mozzarella cheese (about 2 oz.) (optional)
8 Oz. bow tie pasta, cooked and drained

Preheat oven to 375°. In 13 x 9-inch baking dish arrange chicken. Pour sauce over chicken, then sprinkle with cheese. Bake 15 minutes or until heated through. Serve over hot bow ties. Serves 4

Creamy Parmesan Risotto with Chicken

3 tbsp Bertolli Extra Virgin Olive Oil
10 ounces sliced portobello mushrooms
1 medium red onion, chopped
1/2 cup dry white wine or chicken broth
1 pouch Bertolli Premium Champignon & Portobello Mushroom Pasta Sauce
4 cups cooked rice
1-1/2 cups freshly grated Parmesan cheese
1/2 cup butter
1 (3-lb) rotisserie chicken, meat removed in large chunks
1/4 cup coarsely chopped fresh parsley

In deep 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms and onion, stirring occasionally, 3 minutes or until tender. Stir in wine and bring to a boil. Cook, stirring occasionally, until wine is reduced by half.

Stir in Sauce and bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in rice; heat through. Stir in cheese, butter and chicken; heat through. Stir in parsley and season, if desired, with salt and pepper. Makes 7 cups

Creamy Pork Chops with Onion-Red Pepper Alfredo Sauce

4 bone-in pork chops, about 3/4 inch thick
3 tbsp all-purpose flour
2 tbsp I Can't Believe It's Not Butter Spread
1 medium red bell pepper, cut into thin strips
1 medium sweet onion, cut into wedges
1 jar Bertolli Creamy Alfredo Sauce
1/2 cup chicken broth

Dip chops in flour and season, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt 1 tablespoon Spread over medium-high heat and brown chops. Remove chops and set aside.

In same skillet, melt remaining 1 tablespoon Spread and cook red pepper and onion over medium heat, stirring occasionally, 12 minutes or until vegetables are tender. Stir in Sauce and broth.

Return chops to skillet and simmer 8 minutes or until chops are tender. To serve, arrange chops on serving platter, then top with Sauce. Serve, if desired, with hot cooked pasta or rice. Serves 4

Farfalle with Artichoke Vodka Sauce

1 tbsp Bertolli Classico Olive Oil
2 cloves garlic, finely chopped
1 can (14 oz.) artichoke hearts, drained and sliced
1 jar Bertolli Vodka Sauce made with Fresh Cream
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
1/4 cup grated Parmesan cheese
1 lb. bow tie pasta, cooked and drained

In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook garlic, stirring frequently, 30 seconds. Add artichokes and cook, stirring occasionally, 2 minutes. Stir in Sauce and olives.

Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cheese, then toss with hot bow ties. Serve, if desired, with additional grated Parmesan cheese. Serves 6

Roasted Beef Tenderloin

1- lb. beef tenderloin
2 tsp. chopped fresh rosemary
2 tbsp Bertolli Extra Virgin Olive Oil
1 package (5 oz.) sliced shiitake mushrooms
1 small shallot or onion, chopped
2 cloves garlic, finely chopped
1/2 cup Madeira wine or low sodium beef broth
1/4 cup fat free half and half

Preheat oven to 425°. Season beef with rosemary and, if desired, 1/2 tsp. salt and 1/4 tsp. ground black pepper. In 12-inch nonstick skillet, heat 1 tablespoon Bertolli Extra Virgin Olive Oil over high heat, and brown beef.

In small roasting pan, arrange beef and roast 15 minutes or until desired doneness. Let stand 10 minutes before slicing. Meanwhile, in same skillet, heat remaining 1 tablespoon Olive Oil over medium-high heat and cook mushrooms and shallot, stirring frequently, 4 minutes or until golden.

Add garlic and cook, stirring frequently, 1 minute. Stir in wine and bring to a boil over high heat. Reduce heat to medium and simmer 2 minutes. Stir in half and half; heat through. Season, if desired, with salt and ground black pepper. Serve sauce over sliced beef. Serves 4

Ground Beef with Cauliflower Curry & Rice

1 bag (16 oz.) frozen cauliflower florets
1 lb. ground beef
2 tbsp mild curry paste
1 pouch Bertolli Premium Champignon & Portobello Mushroom Pasta Sauce
4 cups hot cooked rice

In medium microwave-safe bowl, microwave cauliflower 5 minutes or until almost done; set aside. Meanwhile, in 12-inch skillet, brown ground beef over medium high heat, stirring occasionally.

Stir in curry paste, Bertolli Premium Champignon & Portobello Mushroom Pasta Sauce and cauliflower. Bring to a boil and heat through. Season, if desired, with salt and pepper and garnish with chopped fresh mint. Serve over hot rice. Serves 4

Grilled Sausages & Tuscan bread

1 lb. sweet or hot Italian sausage links
1/4 cup Bertolli Extra Virgin Olive Oil
1 tbsp finely chopped fresh flat-leaf parsley (optional)
1/4 tsp. salt
1/4 tsp. ground black pepper
1 loaf Italian bread (about 16 in. long), cut into 4-inch rolls
1 large clove garlic, halved
1 jar (7 oz.) roasted red peppers, drained
3 ounces thinly sliced fresh mozzarella cheese

Grill or broil sausage, turning frequently, until done; set aside and keep warm. Meanwhile, combine Olive Oil, parsley, salt and black pepper in small bowl. Cut rolls in half lengthwise and brush cut half with olive oil mixture, then grill until lightly golden. Rub with garlic.

To assemble sandwiches, slice sausage in half lengthwise and arrange on bottom half of rolls. Evenly layer each with roasted peppers, then cheese. Cover with tops of rolls. Serves 4

Grilled Pork Chops with Tomato Salsa

3 large tomatoes, chopped
1/4 cup chopped pitted kalamata olives
1 small orange or red bell pepper, finely chopped
3 tbsp Bertolli Extra Virgin Olive Oil
1 tbsp finely chopped fresh basil leaves
2 tsp. white wine vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
Pinch sugar
4 boneless or bone-in pork chops, 1 inch thick

In medium bowl, combine all ingredients except chops. Cover and chill. Meanwhile, season chops, if desired, with salt and ground black pepper. Grill or broil chops until done, turning once. To serve, top chops with tomato salsa. Serves 4

Grilled Pizza Margherita

1 cup Bertolli Olive Oil & Garlic Sauce
1 (12-in.) prebaked pizza crust
4 ounces fresh mozzarella cheese, thinly sliced
Bertolli Extra Virgin Olive Oil
Chopped fresh basil leaves

Evenly spread Sauce on pizza crust, then top with cheese. Grill covered over medium heat, rotating pizza occasionally, 10 minutes or until sauce is hot and cheese is melted. Drizzle with Olive Oil, sprinkle with basil and serve immediately. Serves 4

Goat Cheese-Stuffed Chicken Breasts

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tbsp goat cheese or cream cheese (about 3 oz.)
1/4 cup I Can't Believe It's Not Butter Spread, melted
1/2 cup Italian seasoned dry bread crumbs
1 jar Bertolli Tomato & Basil Sauce
1 box (16 oz.) bow tie or penne pasta, cooked and drained

Preheat oven to 375°. With knife parallel to cutting board, make deep 1-inch-long cut inside of each chicken breast half to form pocket. Evenly stuff pockets with goat cheese, then press edges together to seal.

Dip chicken in Spread, then bread crumbs until evenly coated. On baking sheet, arrange chicken. Bake 20 minutes or until chicken is thoroughly cooked.

Meanwhile, in 2-quart saucepan, heat Sauce over low heat. To serve, on platter, arrange chicken over hot bow ties, then top with Sauce. Serve, if desired, with sauteed spinach. Serves 4

Farfalle, Shrimp & Asparagus in Lemon Cream Sauce

1 box (16 oz.) farfalle or spiral pasta
8 ounces asparagus, trimmed and cut into 1-inch pieces
1 tbsp Bertolli Classico Olive Oil
1 lb. uncooked large shrimp, peeled and deveined
1 jar Bertolli Creamy Alfredo Sauce
2 tsp. grated lemon peel

Cook farfalle according to package directions, adding asparagus during last 5 minutes of cooking; drain and set aside. In 12-inch skillet, heat oil over medium heat and cook shrimp 2 minutes.

Stir in Sauce, lemon peel and, if desired, salt and ground black pepper. Simmer, stirring occasionally, 3 minutes or until shrimp turn pink. To serve, toss shrimp mixture with hot farfalle and asparagus. Garnish, if desired, with lemon wedges. Serves 4

Hot Bean Soup

2 cans (16 oz. ea.) cannellini or white kidney beans, rinsed and drained
1 package (10 oz.) frozen cauliflower, cooked and drained
1 tbsp Bertolli Classico Olive Oil
1 clove garlic, finely chopped
1/8 tsp. crushed red pepper flakes
1 jar Bertolli Creamy Alfredo Sauce
2 cups chicken broth
2 tbsp chopped fresh basil leaves
2 tbsp chopped fresh parsley

In food processor or blender, coarsely puree beans and cauliflower; set aside. In 3-quart saucepan, heat Olive Oil over medium-high heat and cook garlic and red pepper flakes 30 seconds.

Stir in pureed bean mixture, Sauce and broth. Reduce heat to low and simmer, stirring occasionally, 20 minutes or until heated through. Stir in basil and parsley. Garnish, if desired, with grated Parmesan cheese. Serves 6

Eggplant Parmesan Alla Romana

1-3/4 cups Italian seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1 large eggplant (about 2 lbs.) peeled and cut into 1/4-inch slices
4 large eggs, beaten with 3 tbsp water
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
2 tbsp thinly sliced fresh basil leaves (optional)
2 jars Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce

Preheat oven to 350°. In medium bowl, combine bread crumbs and 1/4 cup Parmesan cheese. Dip eggplant in egg mixture, then bread crumb mixture, coating well. On lightly greased baking sheets, arrange eggplant in single layer. Bake 25 minutes or until golden.

Meanwhile, in another medium bowl, combine ricotta, 1 cup mozzarella cheese, remaining 1/4 cup Parmesan cheese and basil; set aside.

In 13 x 9-inch baking dish, evenly spread 1 cup Sauce. Layer 1/3 of the baked eggplant slices, then 1/2 of the cheese mixture and 1-1/2 cups Sauce; repeat. Top with remaining eggplant, then Sauce.

Cover with aluminum foil and bake 50 minutes. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted. Serves 8

Fennel Walnut Chicken

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 tbsp vegetable oil
1 small fennel bulb, thinly sliced (about 2-1/2 cups)
1/2 cup walnuts
1/2 tsp. dried tarragon leaves, crushed
1 jar Bertolli Tomato & Basil Sauce
1/2 tsp. grated orange peel (optional)

Season chicken, if desired, with salt and cracked black pepper. In 12-inch nonstick skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and set aside.

In same skillet, cook fennel, walnuts and tarragon, stirring occasionally, 5 minutes or until fennel is golden. Stir in Sauce. Return chicken to skillet. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 5 minutes or until chicken is thoroughly cooked. Remove from heat and stir in orange peel. Serve, if desired, over hot cooked pasta. Serves 4

Creamy Lemon Artichoke Chicken

1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
2 tbsp Bertolli Classico Olive Oil
1 medium red bell pepper, sliced
1 box (10 oz.) frozen artichoke hearts, thawed
1 small shallot or onion, chopped
2 cloves garlic, finely chopped
1 jar Bertolli Creamy Alfredo Sauce
2 tbsp lemon juice
1/2 tsp. grated lemon peel

Season chicken, if desired with salt and ground black pepper. In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook chicken, stirring occasionally, 4 minutes. Remove and set aside.

In same skillet, heat remaining 1 tablespoon Olive Oil over medium heat and cook red pepper, artichokes and shallot, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Add garlic and cook 30 seconds.

Stir in Sauce and simmer 2 minutes. Add chicken, lemon juice and lemon peel and simmer, stirring occasionally, 2 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked fettuccine or rice and garnish, if desired, with chopped fresh parsley. Serves 4

Creamy Roasted Red Pepper Pizza with Shrimp

1-1/2 tbsp Bertolli Extra Virgin Olive Oil
1 medium red bell pepper, chopped
1 small clove garlic, finely chopped
1 cup Bertolli Creamy Alfredo Sauce
2 (12-inch) prepared pizza crusts
2 cups shredded mozzarella cheese (about 8 oz.)
8 ounces cooked medium shrimp
1/8 tsp. crushed red pepper flakes (optional)
Salt and ground black pepper to taste
10 fresh basil leaves, rinsed and patted dry, very thinly sliced (optional)

Preheat oven to 475°. In 1-quart saucepan, heat 1 tablespoon Olive Oil over medium heat and cook red pepper and garlic, stirring occasionally, 2 minutes or until tender. In blender or food processor, process 1/2 of the red pepper mixture and Sauce until smooth. On ungreased baking sheet, arrange pizza crusts. Evenly top crusts with sauce mixture and cheese. Bake 15 minutes.

Meanwhile, in medium bowl, toss shrimp, remaining 1/2 tablespoon Olive Oil, red pepper flakes, salt and pepper. Evenly top each pizza with shrimp mixture and remaining red pepper mixture. Bake an additional 5 minutes or until heated through. Sprinkle with basil. Serves 8

Elegant Shrimp Parmesan

1/2 cup Italian seasoned dry bread crumbs
2 tbsp grated Parmesan cheese
1 tsp. garlic powder
1/4 tsp. salt
1 lb. uncooked large shrimp, peeled and deveined
2 eggs, slightly beaten
2 tbsp Bertolli Classico Olive Oil
1 jar Bertolli Vodka Sauce made with Fresh Cream
4 ounces mozzarella cheese rolled with prosciutto, sliced

Preheat oven to 400°. In shallow dish, mix bread crumbs, Parmesan cheese, garlic powder and salt. Dip shrimp in eggs, then bread crumb mixture until evenly coated.

In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook 1/2 of the shrimp, turning once, 6 minutes or until shrimp turn pink. With paper towel, wipe pan clean and repeat with remaining 1 tablespoon Olive Oil and shrimp.

In 13 x 9-inch baking dish, evenly spread 1-1/2 cups Sauce; top with shrimp. Pour remaining sauce over shrimp, then top with mozzarella. Bake 7 minutes or until cheese is melted and sauce is bubbling. Serves 4

Farfalle with Herb-Marinated Grilled Shrimp

1 lb. uncooked extra large fresh shrimp, peeled and deveined with tails on
1/4 cup Bertolli Extra Virgin Olive Oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp finely chopped fresh basil leaves
1 tbsp finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 jar Bertolli Tomato & Basil Sauce, heated
1 box (16 oz.) farfalle or penne pasta, cooked and drained

To butterfly shrimp, with small sharp knife, slice down back of shrimp, almost completely through. Spread and flatten to form butterfly shape.

In shallow bowl, combine Olive Oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes. Add shrimp; toss to coat. Cover and marinate in refrigerator 30 minutes.

Remove shrimp from marinade, discarding marinade. Grill or broil shrimp, turning once, until shrimp turn pink. Spoon Sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley.

Variation: Substitute 1 lb. boneless, skinless chicken breasts for shrimp. Marinate and grill as above. Serve sliced chicken over hot farfalle. Serves 6

Grilled Chicken with Roasted Tomato Sauce

1/4 cup lemon juice
1/4 cup Bertolli Classico Olive Oil
2 tbsp red wine vinegar
1 tbsp finely chopped fresh rosemary (optional)
2 cloves garlic, sliced
1/4 tsp. salt
1/4 tsp. ground black pepper
8 boneless, skinless chicken breast halves (about 2-1/2 lbs.)
1 jar Bertolli Vidalia Onion with Roasted Garlic Sauce
2 tsp. grated lemon peel (optional)

In large, shallow nonaluminum baking dish, combine lemon juice, Olive Oil, vinegar, rosemary, garlic, salt and pepper. Add chicken; turn to coat. Cover and marinate in refrigerator, turning occasionally, up to 3 hours.

Remove chicken from marinade, discarding marinade. Grill or broil until chicken is thoroughly cooked. Meanwhile, in small saucepan, heat Sauce with lemon peel. Serve chicken with heated sauce. Serves 8

Garlic & Rosemary Marinated Grilled Chicken

1 jar Bertolli Mushroom with Roasted Garlic 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

For marinade, blend 1 cup Sauce, vinegars, rosemary and red pepper flakes. In large, shallow nonaluminum baking dish or plastic bag, pour marinade over chicken, 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, in 1-1/2 quart saucepan, heat remaining Sauce. 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 Bertolli Extra Virgin Olive Oil, then sprinkle with salt and ground black pepper. Grill or broil vegetables until tender. Serves 4

Fusilli with Sausage & Mushrooms

1 lb. Italian sweet or hot sausage links
1 tbsp Bertolli Classico Olive Oil
12 ounces portobello, cremini or white mushrooms, sliced
1 jar Bertolli Tomato & Basil Sauce
8 ounces fusilli or spiral pasta, cooked and drained
1/4 cup grated Parmesan cheese

In 12-inch skillet, brown sausage over medium-high heat. Remove sausage from skillet and cut into 1/2-inch-thick slices; set aside.

In same skillet, heat Olive Oil over medium-high heat and cook mushrooms, stirring occasionally, 5 minutes or until tender. Return sausage to skillet. Stir in Sauce and simmer covered, stirring occasionally, 15 minutes. Spoon Sauce over hot pasta and sprinkle with cheese. Serves 4

Goat Cheese Stuffed Chicken with Vodka Bow-Ties

1/2 cup crumbled goat cheese (about 2 oz.)
1/3 cup pine nuts, toasted
1/4 cup chopped, drained sun-dried tomatoes packed in oil
4 boneless, skinless chicken breast halves, pounded 1/4-inch-thick
1/4 cup I Can't Believe It's Not Butter Spread, melted
1/2 cup Italian seasoned dry bread crumbs
2 tbsp Bertolli Classico Olive Oil
1 jar Bertolli Vodka Sauce made with Fresh Cream
1 cloves clove garlic, finely chopped
8 ounces bow-tie pasta, cooked and drained

In medium bowl, combine cheese, pine nuts and tomatoes. Season chicken, if desired, with salt and ground black pepper. Evenly spread cheese mixture on each chicken breast. Roll up and secure with wooden toothpicks. Dip in melted Spread, then bread crumbs.

In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and brown chicken, turning occasionally. Stir in Sauce and garlic and bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Serve over hot bow ties and garnish, if desired, with chopped fresh basil. Serves 4

Freshest Summer Spaghetti

3 medium ripe tomatoes, cut into wedges
1 clove garlic, finely chopped
6 tbsp Bertolli Extra Virgin Olive Oil
Juice of 1/2 medium lemon
1/3 cup loosely packed fresh basil leaves, torn
1/2 tsp. salt
1/2 tsp. ground black pepper
1 lb. spaghetti, cooked and drained
Freshly shaved Parmesan cheese

In large bowl, toss tomatoes, garlic, Olive Oil, lemon juice, 1/2 of the basil, salt and pepper. To serve, toss hot spaghetti with tomato mixture. Top with cheese and garnish with remaining basil. Serves 8

Free-Form Lasagna with Two Sauces

3/4 lb. hot or sweet Italian sausage links, removed from casing
1/3 cup finely chopped onion
1 jar Bertolli Olive Oil & Garlic Sauce
1 jar Bertolli Creamy Garlic Alfredo Sauce
8 lasagna noodles, cooked and drained
1 cup ricotta cheese
3 tbsp chopped fresh parsley (optional)

In 12-inch nonstick skillet, brown sausage with onion over medium-high heat, about 10 minutes. Stir in Sauces. Reduce heat to low and simmer covered 5 minutes.

Meanwhile, into each of 4 shallow serving dishes, pour 1/4 cup hot Sauce. For each serving, using tongs, arrange 1 noodle in each dish with 1/2 hanging over the edge. Top each noodle with 1/4 cup ricotta, then fold hanging edge of noodle over ricotta. Spoon 1/3 cup sausage mixture over each noodle.

Arrange a second noodle crosswise on top of sausage mixture with 1/2 hanging over the edge. Top second noodle with remaining sausage mixture, using all the sausage and reserving about 1/2 cup sauce for topping. Fold hanging edge of noodle over sausage mixture. Top with remaining Sauce and small dollops of remaining sauce mixture. Garnish with parsley. Serves 4

Fettuccine with Veal & Spinach

8 veal cutlets, pounded thin (about 1 lb.)
1 tbsp lemon juice
2 tbsp grated Parmesan cheese
1 tbsp finely chopped flat-leaf parsley
2 tbsp vegetable oil
6 ounces sliced assorted mushrooms (cremini, white, shiitake or oyster)
1/4 cup dry red wine or chicken broth
1 jar Bertolli Creamy Alfredo Sauce
1/4 tsp. ground black pepper
1 package (9 oz.) fettuccine, cooked and drained
2 cups coarsely chopped fresh spinach leaves

Evenly sprinkle veal with lemon juice, cheese and parsley. Roll up and secure with wooden toothpicks or string. In 12-inch skillet, heat oil and brown veal over medium-high heat. Remove veal and set aside.

In same skillet, cook mushrooms over medium heat, stirring occasionally, 3 minutes or until lightly golden. Add wine and cook 1 minute. Return veal to skillet. Stir in Sauce and pepper.

Reduce heat to low and simmer covered, stirring occasionally, 8 minutes or until veal is tender. Meanwhile, toss hot fettuccine with spinach. To serve, arrange veal and sauce over hot fettuccine. Serves 4

Herb-Roasted Chicken with Alfredo-Wine Sauce

2 cloves garlic
1 lemon, halved
4 fresh sage leaves or sprigs of thyme (optional)
1 (7 to 8-lb.) roasting chicken
1 tbsp Bertolli Classico Olive Oil
Salt and freshly ground pepper
1 jar Bertolli Creamy Alfredo Sauce
1/4 cup dry white wine

Preheat oven to 375°. Place 1 clove garlic, 1/2 lemon and sage inside chicken cavity. Rub chicken with remaining garlic and Olive Oil. Squeeze remaining 1/2 lemon over chicken and season with salt and pepper. In roasting pan, on rack, place chicken. Roast 1 hour 45 minutes or until meat thermometer reaches 180°.

Meanwhile, for Alfredo-Wine Sauce, in 1-quart saucepan, cook Sauce and wine, over medium-low heat, stirring occasionally, 5 minutes or until heated through.

To serve, carve chicken and arrange on serving platter. Serve with Alfredo-Wine Sauce. Garnish, if desired, with additional fresh herbs. Serves 6