Chicken Carbonara Rosa

Name: Chicken Carbonara Rosa
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.); 1 Tbsp. olive oil; 1 small onion, chopped; 1 slice bacon or pancetta, chopped; 1 cup thawed frozen green peas; 1/3 cup dry white wine OR chicken broth; 1 jar Bertolli® Four Cheese Rosa Sauce

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Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 servings

Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 servings

Ingredients

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

1 Tbsp. olive oil

1 small onion, chopped

1 slice bacon or pancetta, chopped

1 cup thawed frozen green peas

1/3 cup dry white wine OR chicken broth

1 jar Bertolli® Four Cheese Rosa Sauce

Directions

Season chicken, if desired, with salt and pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes. Remove chicken and set aside.
Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is crisp and onion is tender. Stir in wine and cook 1 minute. Stir in Sauce. 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 freshly ground black pepper and chopped fresh parsley.

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