1 tablespoon olive oil
4 (5 ounce) skinless, boneless chicken breast halves
1 small onion, chopped
1 slice bacon or pancetta, chopped
1 cup frozen green peas, thawed
1/3 cup dry white wine or chicken broth
1 (15 ounce) jar Bertolli(r) Creamy Alfredo Sauce
Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender. Add 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 cracked black pepper.