{This is just a little "spin off" of my PoeFam blog that is a home for my domestic attempts...recipes, house stuff and more! It's named after my mom's mom, Miriam Elizabeth Davis...better known as "Gackey!" She was a lovely lady and oh so domestic. So, follow me as I try to fill her shoes...or, better yet, wear her apron!}

Tuesday, September 21, 2010


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! September 19-21 015

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


Jennifer said...

That looks so yummy! And I think Prosciutto is similar to breakfast bacon, just saltier.

a boy a girl and a pug said...

Oh 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