Chicken Marsala Tetrazzini

Chicken Marsala Tetrazzini Recipe
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

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.

Yield:

Makes 6 to 8 servings

Recipe from

Southern Living

Recipe Time

Total: 45 Minutes

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.

September 2010
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