Ingredients:1 (8-oz.) package vermicelli2 tablespoons butter1 (8-oz.) package sliced fresh mushrooms3 ounces finely chopped prosciutto3 cups chopped cooked chicken1 cup frozen baby English peas, thawed1 (10 3/4-oz.) can reduced-fat cream of mushroom soup1 (10-oz.) container refrigerated light Alfredo sauce1/2 cup chicken broth1/4 cup Marsala1 cup (4-oz.) shredded Parmesan cheeseDirections: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 sautÃ© 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. Serves 6-8.