I halved this recipe (for 3) but made the full amount of sauce rather than using half a can and half a jar. Not seeing the DIVIDED, I added all the cheese to the sauce. I then added the sauteed ingredients to half the sauce, baked and served with the pasta separate. The result was good but needed a little more flavor and that may be because I used Healthy Request soup which doesn't have as much flavor.
Chicken Marsala Tetrazzini
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.
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- 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
- 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.
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