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Chicken Marsala Tetrazzini

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total time 45 mins
Yield

Makes 6 to 8 servings

This hearty chicken dish is the epitome of a comfort food classic. It doesn't get better than chicken marsala, spaghetti noodles, and fresh veggies.

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

How to Make It

  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.