Chicken with Peas, Parmesan & Prosciutto


  • 1 1/2 lbs. boneless, skinless chicken thighs, cut into large chunks
  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1/4 cup chopped onion
  • 2 cloves garlic
  • 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


  1. Season chicken, if desired, with salt and ground black pepper.
  2. 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.