Name: Chicken Carbonara Rosa
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breast halves (about 1 1/4 pounds) -; Salt and pepper -; 1 tbsp. Bertolli® Classico™ Olive Oil -; 1 small onion -; 1 slice bacon or pancetta -; 1 c. thawed frozen green peas -; c. dry white wine or chicken broth -; 1 jar Bertolli® Four Cheese Rosa Sauce -; Chopped fresh parsley (Optional) -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Carbonara Rosa

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

2. Salt and pepper -

3. 1 tbsp. Bertolli® Classico™ Olive Oil -

4. 1 small onion -

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 -

9. Chopped fresh parsley (Optional) -

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.