0.0 – 0 reviews • Beans and Legumes
| Total: |
30 min |
| Prep: |
15 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 1-1/2 lbs. boneless, skinless chicken thighs, cut into large chunks
- 1 Tbsp. olive oil
- 1/4 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 jar Bertolli® Vodka Sauce made with Fresh Cream
- 2 ounces prosciutto, chopped
- 1/2 cup frozen green peas, partially thawed
- 1/4 cup grated Parmesan cheese
- Parmesan cheese shavings
Instructions
- Season chicken, if desired, with salt and ground black pepper.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned. Stir in Sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings.
- Cost per recipe*: $11.60.
- Cost per serving*: $2.90.
- *Based on average retail prices at national supermarkets.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
345 |
| Total Fat |
14 g |
| Saturated Fat |
4 g |
| Carbohydrates |
4 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
42 g |
| Cholesterol |
176 mg |
| Sodium |
673 mg |
