Chicken Marsala Tetrazzini |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Recipe is from Southern Living. Ingredients:
1 (8 ounce) package vermicelli |
2 tablespoons butter |
1 (8 ounce) package sliced fresh mushrooms |
3 ounces finely chopped prosciutto |
3 cups chopped cooked chicken |
1 cup frozen baby english pea, thawed |
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup |
1 (10 ounce) container refrigerated light alfredo sauce |
1/2 cup chicken broth |
1/4 cup marsala |
shredded parmesan cheese |
Directions:
1. Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and saute 5 minutes.
2. Stir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.
3. Bake at 350° for 35 minutes or until bubbly.
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