Chicken carbonara Rosa and spinach salad
1 cup frozen green peas
1 small yellow onion, coarsely chopped
1 slice bacon, chopped
1 3/4 lb boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/3 cup chicken broth (or white wine)
1 (15-oz) jar four cheese Rosa (or vodka) sauce
•Chop onion. Cut bacon into 1-inch-long pieces.
1.Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of chicken with salt and pepper (wash hands). Place oil in pan, then add chicken; cook 3-4 minutes on each side or until browned. Remove chicken from pan.
2.Add onions and bacon; cook and stir 5-6 minutes or until bacon is browned. Add broth; cook 1 minute.
3.Reduce heat to low; stir in sauce. Return chicken to pan and add peas, then cover; simmer 8-10 minutes or until chicken is 165°F. Slice chicken and serve.
1 medium Golden Delicious apple, coarsely chopped
1/3 cup black (Kalamata) olives, coarsely chopped
1/2 cup crumbled blue cheese
1 bag baby spinach leaves (5-6 oz)
1/4 cup spinach salad dressing with bacon
1.Chop apple and olives. Place all ingredients (except dressing) in salad bowl.
2.Add dressing; toss and serve.
First Coast News