Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)

  2. Salt and pepper

  3. 1 tablespoon(s) Bertolli® Classico™ Olive Oil

  4. 1 small onion , chopped

  5. 1 slice(s) bacon or pancetta , chopped

  6. 1 cup(s) thawed frozen green peas

  7. 1/3 cup(s) dry white wine or chicken broth

  8. 1 jar(s) Bertolli® Four Cheese Rosa Sauce

  9. Chopped fresh parsley , for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Cook onion, bacon, and peas in same skillet, stirring occasionally, 6 minutes or until bacon is crisp and onion is tender.

  3. 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.

  4. Sprinkle, if desired, with freshly ground black pepper and chopped fresh parsley.


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