This is a great dish to feed a crowd as a little goes a long way. It is also better suited for those colder evenings because it can be a little heavy. However, I lighten up the carb count by using Dreamfield’s Linguine. This dish is normally made with shredded chicken, but I have also made it with left over turkey after Thanksgiving and it works great! When I don’t have prosciutto, I substitute in some crispy bacon or I have used 1/4 tsp of Smoked Paprika to give it a slight smokey taste.
For the shredded chicken, you can either pull the meat off a rotisserie chicken or I fix chicken breasts in a crock pot until they are falling apart. I shred them and package them in servings and re-freeze for use in casseroles or other dishes.
Chicken Tetrazzini with Prosciutto and Peas
3 oz finely chopped Prosciutto
7 oz package vermicelli or linguine
3 cups cooked chicken
1 cup parmesan cheese (divided)
1 can cream of mushroom soup
1 10oz container refrigerated alfredo sauce
1/2 cup chicken broth
1/4 cup white wine
1 cup peas
1/2 cup slivered almonds (optional)
1. Saute prosciutto in some oil until crisp. Drain.
2. Preheat oven to 350˚.
3. Prepare pasta according to package, al dente.
4. Mix all remaining ingredients in a bowl.
5. Add the pasta once cooked.
6. Spoon in to greased casserole dish, sprinkle remaining cheese on top.
7. Bake for 35 minutes.