Chicken Alfredo With Mushrooms and Asparagus

By Beth A. on September 06, 2007

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    1. 2 tablespoons extra virgin olive oil
    2. 8 ounces fresh mushrooms, sliced
    3. 1 cup onion, chopped
    4. 1 garlic clove, minced
    5. 1/2 teaspoon dried marjoram, crushed
    6. 1/4 teaspoon dried thyme, crushed
    7. 1/4 teaspoon fresh ground black pepper
    8. 1 lb chicken breast, cooked & chopped into bite size pieces
    9. alfredo sauce
    10. 1/4 cup dry white wine
    11. 1 (9 ounce) packages frozen asparagus cuts, do not thaw but do separate into individual pieces
    12. 16 ounces fettuccine pasta, cooked & drained according to package directions


  1. 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.
  2. Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
  3. Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
  4. Serve over hot fettuccini, with fresh grated parmesan on top.