Chicken Alfredo With Mushrooms and Asparagus
photo by PanNan
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 29.58 ml extra virgin olive oil
- 226.79 g fresh mushrooms, sliced
- 236.59 ml onion, chopped
- 1 garlic clove, minced
- 2.46 ml dried marjoram, crushed
- 1.23 ml dried thyme, crushed
- 1.23 ml fresh ground black pepper
- 453.59 g chicken breast, cooked & chopped into bite size pieces
- alfredo sauce
- 59.14 ml dry white wine
- 255.14 g package frozen asparagus cuts, do not thaw but do separate into individual pieces
- 453.59 g fettuccine pasta, cooked & drained according to package directions
directions
- Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
- Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
- Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
- Serve over hot fettuccini, with fresh grated parmesan on top.
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RECIPE SUBMITTED BY
I've been married to the same great guy for 27 years now. We never had any children, but we have two cats, Otis & Milo. They are litter-mates, half Abyssinian/half tabby, and are my "baby boys"!:)
I love to cook, and am an AVID recipe collector. I probably have more cookbooks than I'd like to admit, but I'm always on the look-out for something new and different to try.
I also enjoy gardening and riding my bicycle during the summer months. Nothing like fresh tomatoes, peppers and herbs, straight out of the garden!:)