Food and Recipes Recipes Chicken Tetrazzini With Prosciutto and Peas 3.5 (2) 2 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 Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 9, 2018 Print Rate It Share Share Tweet Pin Email 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. Rate it Print