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Chicken Carbonara

By: Bertolli  
"Chicken breasts are pan-fried in olive oil to a golden brown, then simmered in a creamy Alfredo sauce, flavored with bacon, green peas and dry white wine, for an elegant dinner in minutes."

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Prep Time:
5 Min
Cook Time:
20 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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

Directions

  1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
  2. 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.
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