Chicken Florentine Carbonara



  • 2 tablespoons Bertolli Classico Olive Oil
  • 4 boneless skinless chicken breast halves (about 1 1/4 lb)
  • 1 cup onion
  • 1 jar Bertolli Carbonara Sauce
  • 4 cups fresh spinach leaves
  • 1/4 cup diced tomato
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    1. Heat 1 tablespoon oil in large nonstick skillet over medium heat and cook chicken, turning once, 8 minutes or until thoroughly cooked. Remove chicken and set aside.
    2. Heat remaining 1 tablespoon oil in same skillet and cook onion over medium heat, stirring occasionally, 5 minutes or until tender.
    3. Add Sauce and spinach. Cook, stirring frequently, 2 minutes or until sauce is hot and spinach has wilted. Return chicken to skillet; heat through.
    4. Garnish with diced tomato.
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