Ingredients: 1 (8-oz.) package vermicelli 2 tablespoons butter 1 (8-oz.) package sliced fresh mushrooms 3 ounces finely chopped prosciutto 3 cups chopped cooked chicken 1 cup frozen baby English peas, thawed 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 Directions: 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. 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.
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