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Title: Chicken Carbonara Rosa
Categories: Poultry, Vegetables, Pork, Sauces, Wine
Yield: 4 Servings
1 1/4 lb Boned, skinned chicken
- pieces
1 tb Olive oil
1 sm Onion; chopped
1 sl Bacon or pancetta; chopped
1 c Green peas; thawed
1/3 c Dry white wine
25 oz Jar Bertolli Four Cheese
- Rosa Sauce
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.
Yield: 4 servings
RECIPE FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Archives
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... "All animals are equal but some animals are more equal than others"G.
rwell
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