Chicken Florentine Carbonara

Chicken Florentine Carbonara

PREP TIME	10 Minutes
COOK TIME	15 Minutes

NUTRITIONAL INFORMATION

Serving Size1 serving
Amount Per Serving
Calories	380
Calories From Fat	190
Saturated Fat	6 g
Trans Fat	0 g
Total Fat	21 g
Cholesterol	135 mg
Sodium	760 mg
Carbohydrates	10 g
Sugars	3 g
Dietary Fibre	3 g
Protein	35 g
Vitamin A	140 %
Vitamin C	45 %
Calcium	15 %
Iron	15 %

8 ounces uncooked spaghettiINGREDIENTS

• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 4 boneless, skinless chicken breast halves (about 1 1/4 lb)
• 1 cup onion
• 1 jar Bertolli® Carbonara Sauce
• 4 cups fresh spinach leaves
• 1/4 cup diced tomato

DIRECTIONS

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat and cook chicken, turning once, 8 minutes or until thoroughly cooked. Remove chicken and set aside.
2. Heat remaining 1 tablespoon oil in same skillet and cook onion over medium heat, stirring occasionally, 5 minutes or until tender.
3. Add Sauce and spinach. Cook, stirring frequently, 2 minutes or until sauce is hot and spinach has wilted. Return chicken to skillet; heat through.
4. Garnish with diced tomato.

Tip: Also delicious with shrimp instead of chicken. Decrease cooking time to 3 minutes or until shrimp turn pink.