Ingredients
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
salt and pepper
1 tbsp. Bertolli® Classico™ Olive Oil
1 small onion
1 slice bacon or pancetta
1 c. thawed frozen green peas
c. dry white wine or chicken broth
1 jar Bertolli® Four Cheese Rosa Sauce
Chopped fresh parsley (optional)
Preparation
Step 1Season 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.Step 2Cook onion, bacon, and peas in same skillet, stirring occasionally, 6 minutes or until bacon is crisp and onion is tender.Step 3Stir 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.Step 4Sprinkle, if desired, with freshly ground black pepper and chopped fresh parsley.
