Chicken Tetrazzini With Prosciutto and Peas |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 1 |
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In less than an hour, you can create a one-dish dinner that will satisfy the whole family. A hallmark of Southern cooking, this updated main dish stars Alfredo sauce, prosciutto, and Parmesan cheese. Ingredients:
3 ounces finely chopped prosciutto |
2 teaspoons vegetable oil |
1 (7-oz.) package vermicelli |
3 cups chopped cooked chicken |
1 cup (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 dry white wine |
1/4 teaspoon freshly ground pepper |
1 cup frozen baby english peas, thawed |
1/2 cup slivered almonds |
Directions:
1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.
2. Preheat oven to 350°. Prepare pasta according to package directions.
3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
4. Bake at 350° for 35 minutes or until bubbly.
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