Braised Rosemary Chicken With Kalamata Olive Relish

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4 skinned and boned chicken breasts (about 2 lb.)

1 tablespoon chopped fresh rosemary

1 tablespoon BERTOLLI Extra Virgin Olive Oil

1 teaspoon lemon zest

1 teaspoon kosher salt

1/4 teaspoon dried crushed red pepper

1 (24-oz.) jar BERTOLLI Olive Oil & Garlic Sauce

1/2 cup low-sodium fat-free chicken broth

1 (16-oz.) package fettuccine or linguine

Kalamata Olive Relish

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