Chicken Florentine Carbonara with olive oil

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• 2 Tbsp. Olive Oil and preferably Hellenic Groves PC olive oil brand
• 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

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.
Recipe source

Chicken Florentine Carbonara with olive oil, 5.4 out of 10 based on 43 ratings

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