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
Preparation
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.
