1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
1 tablespoon Bertolli® Classico™ Olive Oil
1/4 cup chopped onion
2 cloves garlic, finely chopped
1 jar Bertolli ® Vodka Sauce made with Fresh Cream
2 ounces prosciutto, chopped
1/2 cup frozen green peas, partially thawed
1/4 cup grated Parmesan cheese
Parmesan cheese shavings
How to Make It
Season chicken, if desired, with salt and ground black pepper.
In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned. Stir in Sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings.
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