Chicken Carbonara Rosa Recipe serves: 4
Prep Time 5 Minutes
Cook Time 20 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 560
Calories from Fat 300
Total Fat 34 g
Saturated Fat 11 g
Trans Fat 0.5 g
Cholesterol 165 mg
Sodium 1100 mg
Total Carbs 19 g
Dietary Fiber 3 g
Sugars 9 g
Protein 38 g
Vitamin A 25 %
Vitamin C 20 %
Calcium 20 %
Iron 8 %

Chicken Carbonara Rosa


  • 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 frozen green peas, thawed
  • 1/3 cup dry white wine [or chicken broth]
  • 1 jar Bertolli® Four Cheese Rosa Sauce


  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. 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.

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