Chicken Marsala Tetrazzini

Name: Chicken Marsala Tetrazzini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 283 grams refrigerated light Alfredo sauce; 237 milliliters frozen baby English peas, thawed; 2 Tbsps butter; 118 milliliters chicken broth; 710 milliliters chopped cooked chicken; 305 grams reduced-fat cream of mushroom soup; 227 grams package sliced fresh mushrooms; 59 milliliters Marsala; 113 grams cup shredded Parmesan cheese; 85 grams finely chopped prosciutto; 227 grams package vermicelli

Chicken Marsala Tetrazzini

Chicken Marsala Tetrazzini might be just the main course you are searching for. This recipe makes 8 servings with 466 calories, 25g of protein, and 25g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have parmesan cheese, baby peas, chicken, and a few other ingredients on hand, you can make it. To use up the marsala you could follow this main course with the Sticky orange & marsala pudding as a dessert.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and saut 5 minutes.

Ingredients you will need

Prosciutto

Mushrooms

Butter

Pasta

Equipment you will use

Frying Pan

Stir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.

Ingredients you will need

Mushrooms

Whole Chicken