Chicken Alfredo With Mushrooms And Asparagus

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Adapted from a sara moulton episode on foodnetwork.com. this very much reminds me of my favorite meal at a locally well known italian restaurant. for the alfredo sauce, i use recipe #64196. (since trying this, i can't stand the store bought stuff!) i also serve with a side of recipe #251337 and garlic bread.!

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Steps

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Heat oil in large , heavy skillet over moderate heat 2 minutes.

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Add mushrooms , onion , garlic , marjoram , thyme , and pepper and cook , stirring often , until the juice released from the mushrooms evaporates , about 5 minutes.

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Add chicken , alfredo sauce , and wine.

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Adjust heat so mixture bubbles gently , then cook , stirring frequently , about 3 minutes.

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Add asparagus , cover and cook just until crisp-tender , 2-3 minutes.

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No longer or asparagus will become mushy.

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Serve over hot fettuccini , with fresh grated parmesan on top.

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Ingredients

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extra virgin olive oil, fresh mushrooms, onion, garlic clove, dried marjoram, dried thyme, fresh ground black pepper, chicken breast, alfredo sauce, dry white wine, frozen asparagus cuts, fettuccine pasta