Chicken Marsala Tetrazzini

Total: 45 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 1 (8-oz.) package vermicelli
• 2 tablespoons butter
• 1 (8-oz.) package sliced fresh mushrooms
• 3 ounces finely chopped prosciutto
• 3 cups chopped cooked chicken
• 1 cup frozen baby English peas, thawed
• 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
• 1 (10-oz.) container refrigerated light Alfredo sauce
• 1/2 cup chicken broth
• 1/4 cup Marsala
• 1 cup (4-oz.) shredded Parmesan cheese

Preparation

1. Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and sauté 5 minutes.

2. 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.

3. Bake at 350° for 35 minutes or until bubbly.