Chicken Marsala Tetrazzini

• 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

1. Preheat oven to 350u0b0. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and saute 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 350u0b0 for 35 minutes or until bubbly.

vermicelli, butter, mushrooms, chicken, peas, cream of mushroom soup, alfredo sauce, chicken broth, marsala, parmesan cheese

Taken from www.myrecipes.com/recipe/chicken-marsala-tetrazzini (may not work)