Chicken Carbonara

Bertolli Pasta Sauce
Bertolli Chicken Carbonara RecipeRecipe
4 servings


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1 tablespoon Bertolli® Classico™ Olive Oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
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 jar Bertolli® Creamy Alfredo Sauce


Prep: 5 Minutes
Cook: 20 Minutes

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.

Created date

June 2009