Well I could hardly wait to sit down and type out this recipe for you all today. I saw it on Friday on page 133 of my Sept 2010 Southern Living Magazine and I could not wait to make it. It was almost like I could taste it just by reading the recipe. I made this Saturday for dinner and after only one bite my husband said, "WOW this is really good." Then he didn't say much else for all the eating. My 6 year old also proclaimed it to be "fabulous." HIGH praise indeed from that one. I made a few changes to the recipe... cuz I can and to keep me from having to buy extra ingredients and it was perfect. Now, because I do not want to drag this out... here it is, with my changes noted.
Chicken Marsala Tetrazzini
Ingredients
1 (8-oz.) package vermicelli
2 tablespoons butter (I did not use this as my bacon made up for it)
1 (8-oz.) package sliced fresh mushrooms (I had a can of sliced mushrooms)
3 ounces finely chopped prosciutto (I used 3 pieces of smoked applewood bacon diced)
3 cups chopped cooked chicken
1 cup frozen baby English peas, thawed (I used a can of peas with the liquid drained)
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. (I did not use the butter but cooked the bacon and mushrooms together with a teaspoon of minced garlic)
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.
YUMMM I can hardly wait to sit down and finish the leftovers!!!!
You can find this recipe on line HERE
Photo from Southern Living Magazine by: Beth Dreiling Hontzas
2 comments:
I dog-eared that recipe! Now I will have to try it for sure ;)
looks yummy!
Glad you approved the substitutions. Call me a hillbilly, but I have no idea what "baby English peas" are!! I would've used whatever I had!
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