Ingredients for - Chicken Carbonara Rosa
1.
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
3.
1 tbsp. Bertolli® Classico™ Olive Oil
5.
1 slice bacon or pancetta
6.
1 c. thawed frozen green peas
7.
c. dry white wine or chicken broth
8.
1 jar Bertolli® Four Cheese Rosa Sauce
How to cook deliciously - Chicken Carbonara Rosa
1 . Stage
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.
2 . Stage
Cook onion, bacon, and peas in same skillet, stirring occasionally, 6 minutes or until bacon is crisp and onion is tender.
3 . Stage
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.
4 . Stage
Sprinkle, if desired, with freshly ground black pepper and chopped fresh parsley.
Recipe information
Cooking:
5 min.
Servings per container:
4
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