INGREDIENTS
1 8 ounce package
vermicelli
2 tbsp
butter
1 8 ounce package
sliced fresh mushrooms
3 oz
finely chopped prosciutto
3 cups
chopped cooked chicken
1 cup
frozen baby English peas, thawed
1 10 3/4 ounce can
reduced-fat cream of mushroom soup
1 10 ounce container
refrigerated light Alfredo sauce
1/2 cup
chicken broth
1/4 cup
Marsala
1 cup
shredded Parmesan cheese