Chicken Tetrazzini With Prosciutto and Peas

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Chicken Tetrazzini With Prosciutto and Peas

Post  justmecookin on Fri May 20, 2011 12:49 pm

Chicken Tetrazzini With Prosciutto and Peas

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

Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp. Preheat oven to 350°. Prepare pasta according to package directions.

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. Bake at 350° for 35 minutes or until bubbly. Makes 6 servings


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