Smoky bacon and peas make this dish a classic restaurant favorite.
boneless, skinless chicken breast halves
slice bacon or pancetta
frozen green peas
dry white wine or chicken broth
jar Bertolli® Creamy Alfredo Sauce
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
- 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.
Courtesy of Bertolli®
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