Chicken Carbonara4 servings
by Kroger - $10 Tuesday
1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 1 ¼ lbs.)
1 small sweet onion, chopped
2 slices bacon, chopped
1 4 oz. pkg. sliced mushrooms
1/3 cup white wine or chicken broth
1 cup frozen green peas, thawed
1 jar Bertolli Light Alfredo Sauce
Black pepper, to taste
Heat olive oil in a 12-inch skillet over medium heat.
Brown chicken, remove and set aside.
Cook onion, bacon and mushrooms, stirring occasionally, about 6 minutes or until mushrooms are golden in color.
Add wine or chicken broth, cook 1 minute and stir in Alfredo sauce and peas, and bring to a boil.
Reduce heat to low, return chicken to skillet, simmer covered 5 minutes and sprinkle with pepper.
Serve over orzo or linguine pasta.
This recipe aired 102213