Chicken Tetrazinni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 3 ounces finely chopped prosciutto * 2 teaspoons vegetable oil * 1 (7-oz.) package vermicelli * 3 cups chopped cooked chicken * 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
Makes 6 servings
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.
Number of Servings: 6
Recipe submitted by SparkPeople user MMBRUNT.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user MMBRUNT.
Nutritional Info Amount Per Serving
- Calories: 402.5
- Total Fat: 17.9 g
- Cholesterol: 37.7 mg
- Sodium: 1,207.5 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 3.7 g
- Protein: 24.2 g
Member Reviews