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

Nutritional Information

Amount Per Serving
Calories 560
Calories From Fat 300
% Daliy Value*
Total Fat 34 Grams
Saturated Fat 11 Grams
Trans Fat 0.5 Grams
Cholesterol 165 Milligrams
Sodium 1100 Milligrams
Total Carbohydrate 19 Grams
Dietary Fiber 3 Grams
Sugars 9 Grams
Protein 38 Grams
Vitamin A 25 Percent
Vitamin C 20 Percent
Calcium 20 Percent
Iron 8 Percent

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 thawed frozen green peas
  • 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.