8.27.2010 Chicken Marsala Tetrazzini
Total: 45 minutes, Makes 6 - 8 servings
Total: 45 minutes, Makes 6 - 8 servings
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
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. 
2. Stir together mushroom mixture, chicken (we pre-baked our chicken in the oven for 40-45 minutes), 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. Southern Living, SEPTEMBER 2010
2. Stir together mushroom mixture, chicken (we pre-baked our chicken in the oven for 40-45 minutes), 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. Southern Living, SEPTEMBER 2010
The Couple that cooks together stays together! After working up an appetite at the park on our 3 mile journey that afternoon, we spent our Friday night date night "in" with dinner & a movie. Dinner was
a new recipe Jonathan found in the newest issue of Southern Living magazine for Chicken Marsala Tetrazzini paired with our movie of choice, The Bounty Hunter . The new dish was great and it was a much needed relaxing evening in.Make a dinner date! Plan the menu ahead of time, so you are sure you have everything you need before getting started. Don't get stressed out about it. Instead, choose to have fun- split the duties, use your hands, set a lovely table, and laugh at your mistakes! Keep it interesting. It's easy to get into a rut and cook the same dishes over and over. Try new cookbooks and different ethnic cusines. Consider signing up for a cooking class together. We are both self-proclaimed "Foodies" and love sharing our ardent and refined interest in all things food (and maybe a little wine...) together.
The following Saturday morning we strolled through Birmingham's own Pepper Place Market http://www.pepperplacemarket.com/ looking for fresh ingredients and ideas to create our next culinary delight. Fairing well, we enjoyed some homemade peach ice cream by Sassy's and left with 3 large eggplants, a basket full of okra and a few bottles of Sweet Melissa's http://sweetmelissassauces.web.officelive.com/default.aspx signature Ruby Red and Mopping Sauces. Jonathan made some A.Mazing hot wings a few weeks back on one of our lake trips using Sweet Melissa's bbq dry rub, the mopping sauce as a baste & ruby red sauce to dip them in. DELISH! Post-market we enjoyed a margarita at iCantina then window-shopped for new furniture which lead to being in the right place at the right time snagging the new grill at more than fabulous deal!!
~One Kookin' Kouple~
