Chicken Carbonara Rosa

Name: Chicken Carbonara Rosa
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tablespoon Bertolli® Classico Olive Oil; 4 boneless skinless chicken breast halves about 1-1/4 lbs.; 1 onions small, chopped; 1 slice bacon, crisp-cooked and crumbled; 1 cup green peas thawed frozen; 1/3 cup dry white wine or chicken broth; 1 jar bertolli four chees rosa sauc

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7Ingredients

25Minutes

┅Calories

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Ingredients
US|METRIC
SERVINGS:

1 tablespoon Bertolli® Classico Olive Oil
4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
1 onions (small, chopped)
1 slice bacon, crisp-cooked and crumbled
1 cup green peas (thawed frozen)
1/3 cup dry white wine (or chicken broth)
1 jar bertolli four chees rosa sauc

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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