Chicken Tetrazzini with Prosciutto and Peas

By á-7522

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 (10 3/4 oz) can cream of mushroom soup
• 1 (10 oz) container refrigerated Alfredo sauce
• 1 (4 oz) can sliced mushrooms, drained
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1/2 tsp freshly ground pepper
• 1 cup frozen baby English peas, thawed
• 1/2 cup slivered almonds

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

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.