Some recipes that use Bertolli Alfredo sauce include Bertolli fettuccine carbonara, chicken Florentine carbonara and carbonara crusted chicken. Some other recipes such as Alfredo chicken lasagna require any type of ready-made Alfredo sauce of which Bertolli can be used.
Make Bertolli fettuccine carbonara by cooking 1 12-ounce box of fettuccine using the instructions on the label. During the last few minutes, add 1 cup of frozen green peas to the cooking pasta. After cooking, drain the pasta, and set aside.
In a saucepan, melt 2 tablespoons of butter or margarine over medium-high heat, and add 1/4 cup of chopped onions or shallot. After three minutes once the onion begins to soften, add 1 jar of Bertolli creamy Alfredo sauce, and cook until the sauce is heated through. Add the pasta and peas, and serve with grated Parmesan cheese.
To make chicken Florentine carbonara, cook 4 boneless skinless chicken breast halves in a tablespoon of olive oil over medium heat for eight minutes. Turn the chicken once halfway through, then remove from the skillet. Add another 1 tablespoon of olive oil and 1 cup of chopped onion. Cook for five minutes, then add 1 jar of Bertolli carbonara or Alfredo sauce and 4 cups of spinach leaves. Cook for two more minutes until the spinach wilts, then add the chicken back to the sauce. Serve with diced tomatoes.