Chicken Carbonara Rosa

Ashley C.: "family fav. make it all the time and everyone liv…" Read More


  • 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


  1. 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. 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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Ashley C. 14 Mar 2018
family fav. make it all the time and everyone livez it. i stick to recipe but dont leave out onions or bacon they make it nore flavorful!