Chicken Tetrazzini With Prosciutto and Peas
Prep Time: 10 minutes
Cook Time: 3 minutes
Bake: 35 minutes
Yield: Makes 6 servings
- 3 ounces finely chopped prosciutto
- 2 teaspoons vegetable oil
- 1 (7-oz.) package vermicelli
- 3 cups chopped cooked chicken or leftover turkey
- 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 (4-0z.) can sliced mushrooms, drained
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1/2 teaspoon freshly ground pepper
- 1 cup frozen baby English peas, thawed
- 1/2 cup slivered almonds
- Saute prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.
- Preheat oven to 350 degrees. 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 11×7 baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
- Bake 350 degrees for 35 minutes or until bubbly.
Wine Pairings: for white wine lovers, chardonnay is a great choice, either a French White Burgundy such as Chateau de La Greffiere Macon La Roche Vineuse ($18.99) or a nice California pick like the affordably delicious Picket Fence Chardonnay ($13.99).
Red wine drinkers: Yes, you can pair red with chicken, and it’s fabulous! Try an earthy pinot noir from Willamette Valley, Oregon. We like Benton Lane ($19.99). The flavors of this dish are also enhanced by a nice Tuscan wine such as Castello di Farnetella ($13.99).