Chicken Tetrazzini With Pancetta & Peas

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Recipe byJillianAndolina

Categories:
- Chicken

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Ingredients:

3 oz pancetta, finely chopped
1 (7 oz) package vermicelli
1 can shredded chicken breast
1 cup shredded parmesan cheese
1 (10 oz) container Alfredo sauce
1/4 cup dry white wine
1/4 tsp freshly ground pepper
1 cup frozen baby English peas, thawed
1/2 cup slivered almonds

Sauté pancetta in a small skillet over medium-high heat 2 to 3 minutes or until crisp. Prepare pasta according to package directions. Meanwhile, stir together chicken, 1/2 cup parmesan cheese, sauce, wine and pepper; stir in pancetta, pasta and peas. Spoon mixture into lightly greased baking dish. Sprinkle with almonds and remaining 1/2 cup parmesan cheese. Bake at 350° for 35 minutes or until bubbly.