Tetrazzini

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Yield

Makes 6 servings

Ingredients

• 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-oz.) can sliced mushrooms, drained
• 1/2 cup chicken broth
• 1/4 cup dry dry white wine
• 1/4 teaspoon freshly ground pepper
• 1 cup frozen baby English peas, thawed
• 1/2 cup slivered almonds

Preparation

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, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.

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