Chicken Carbonara

  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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1 Tbsp. olive oil

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

1 small onion, chopped

1 slice bacon or pancetta, chopped

1/3 cup dry white wine or chicken broth

1 cup frozen green peas, thawed

1 jar Bertolli® Alfredo Sauce


  1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
  2. Cook onion and bacon in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender. Add wine and cook 1 minute. Stir in Sauce and peas. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with cracked black pepper.
  3. Cost per recipe*: $10.46.
  4. Cost per serving*: $2.62.
  5. *Based on average retail prices at national supermarkets.
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