Chicken Tetrazzini with Prosciutto and Peas

Chicken Tetrazzini with Prosciutto and Peas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    oounces finely chopped prosciutto

  • 2

    tsp vegetable oil

  • 1

    (7 oz.) package vermicelli

  • 3

    cups chopped cooked chicken

  • 4

    oz. shredded parmesan cheese

  • 1

    (10¾ oz) can cream of mushroom soup

  • 1

    (10 oz) container refrigerated Alfredo sauce

  • 1

    (4 oz) can sliced mushrooms, drained

  • ½

    cup chicken broth

  • ¼

    cup dry white wine

  • ½

    tsp freshly ground pepper

  • 1

    cup frozen baby English peas, thawed

  • ½

    cup slivered almonds

Directions

Saute prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 - 3 minutes or until crisp. Set aside. Preheat oven to 350 degrees. Prepare pasta according to package directions. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients. Add the prosciutto, pasta and peas. Spoon mixture into a lightly greased 11 x 7 inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese. Bake at 350 for 40 minutes or until bubbly.


Nutrition

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