Chicken With Peas, Parmesan and Prosciutto

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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1-1/2 lbs. boneless, skinless chicken thighs, cut into large chunks

1 Tbsp. olive oil

1/4 cup chopped onion

2 cloves garlic, finely chopped

1 jar Bertolli® Vodka Sauce made with Fresh Cream

2 ounces prosciutto, chopped

1/2 cup frozen green peas, partially thawed

1/4 cup grated Parmesan cheese

Parmesan cheese shavings


  1. Season chicken, if desired, with salt and ground black pepper.
  2. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned. Stir in Sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings.
  3. Cost per recipe*: $11.60.
  4. Cost per serving*: $2.90.
  5. *Based on average retail prices at national supermarkets.
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