Chicken Alfredo With Mushrooms and Asparagus

"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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photo by PanNan photo by PanNan
photo by PanNan
Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

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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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Reviews

  1. This was verry good. I used fresh aspargus and caned mushrooms and was delicous. thank you
     
  2. Very yummy! Easy for a weeknight, too. I think I will use fresh asparagus cuts in the future, but don't plan to change anything else. Great as is. The chef (Beth A.) and this recipe were chosen for Pick A Chef Fall 2007. Excellent choice.
     
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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!:)
 
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