The workers at Wal-Mart have never heard of prosciutto…have NO idea if they carry it…and, obviously, have NO chance of leading me to it. So I opted for Canadian Bacon instead! And even though I've never had this recipe with prosciutto, it was SUPER delicious with the Canadian bacon! And, if you happen to be grocery shopping at Wally World, good luck!
Chicken Tetrazzini With Prosciutto and Peas
3 ounces finely chopped prosciutto (I used Canadian bacon instead)
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 (I left this out)
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
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
That looks so yummy! And I think Prosciutto is similar to breakfast bacon, just saltier.
ReplyDeleteOh I know it's impossible to find and so delicious. I've heard there's a fun Italian deli in Dallas that carries some good kinds. I've been meaning to check it out. This recipe looks so good. Can't wait to try it
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