Chicken Carbonara Recipe
- 1 tablespoon olive oil
- 4 (5 ounce) skinless, boneless chicken breast halves
- 1 small onion, chopped
- 1 slice bacon or pancetta, chopped
- 1 cup frozen green peas, thawed
- 1/3 cup dry white wine or chicken broth
- 1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
- Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender. Add 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 cracked black pepper.
