Chicken Tetrazzini With Prosciutto and Peas

Ingredients

3 ounces finely chopped prosciutto 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 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 Preparation 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.