Chicken Tetrazzini With Prosciutto and Peas

Chicken Tetrazzini With Prosciutto and Peas
Photo by Jennifer Davick

Ingredients

  • ¼ cup dry dry white wine
  • 2 teaspoons vegetable oil
  • 1 cup frozen baby English peas, thawed
  • 1 (10-oz.) container refrigerated Alfredo sauce
  • 3 cups chopped cooked chicken
  • ½ cup slivered almonds
  • 1 (4-oz.) can sliced mushrooms, drained
  • + 6 more ingredients
    • ½ cup chicken broth
    • 3 ounces finely chopped prosciutto
    • 1 (7-oz.) package vermicelli
    • 1 cup (4 oz.) shredded Parmesan cheese
    • ¼ teaspoon freshly ground pepper
    • 1 (10 3/4-oz.) can cream of mushroom soup

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,...

View full recipe at My Recipes

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