Chicken Carbonara Rosa

By á-41226

We made this very elegant and rather romantic dinner together. This dish had a light cheesy tomato taste, and not at all heavy or rich.. Was perfect with the rice pilaf, but i could also see this paired with any kind of pasta. The sauce would be delicious over cheese ravioli.We drank Korbel Champagne, the flavor blended nicely with the dish. Would give this recipe 4 stars. A real great recipe, one you should really try for your self.

Ingredients

• INGREDIENTS
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 1 small onion, chopped
• 1 slice bacon or pancetta, chopped
• 1 cup thawed frozen green peas
• 1/3 cup dry white wine OR chicken broth
• 1 jar Bertolli® Four Cheese Rosa Sauce

Details

Preparation time 15mins
Cooking time 40mins
Adapted from cookingtherecipe.com

Preparation

Step 1

DIRECTIONS
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.
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.

Read more at http://www.cookingtherecipe.com/2013/01/chicken-carbonara-rosa.html#FOFldaUgIREjavMa.99