Chicken Tetrazzini With Prosciutto and Peas

Name: Chicken Tetrazzini With Prosciutto and Peas
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 6
Cuisine: American
Ingredients: 283 grams refrigerated Alfredo sauce; 237 milliliters frozen baby English peas, thawed; 113 grams sliced mushrooms, drained; 118 milliliters chicken broth; 710 milliliters chopped cooked chicken; 305 grams cream of mushroom soup; 59 milliliters dry dry white wine; 113 grams cup shredded Parmesan cheese; 0 teaspoons freshly ground pepper; 85 grams finely chopped prosciutto; 198 grams package vermicelli; 118 milliliters slivered almonds; 2 teaspoons vegetable oil

Chicken Tetrazzini With Prosciutto and Peas might be just the main course you are searching for. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 34g of protein, 35g of fat, and a total of 623 calories. From preparation to the plate, this recipe takes roughly 13 minutes. A mixture of vegetable oil, parmesan cheese, mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Saut prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.

Ingredients you will need

Vegetable Oil

Prosciutto

Equipment you will use

Frying Pan

Preheat oven to 35

Equipment you will use

Oven

Prepare pasta according to package directions.

Ingredients you will need

Pasta

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.

Ingredients you will need

Parmesan