Chicken Tetrazzini With Prosciutto and Peas

Name: Chicken Tetrazzini With Prosciutto and Peas
Prep time: 10 min
Cook time: 3 min
Total time: 48 min
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

4.0

(3)

3 Reviews

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.

By Southern Living Editors

Published on October 9, 2018

Chicken Tetrazzini with Prosciutto and Peas — Photo: Jennifer R. Davick

Prep Time:

10 mins

Cook Time:

3 mins

Bake Time:

35 mins

Total Time:

48 mins

Yield:

6 servings

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

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.