extra virgin olive oil
fresh mushrooms, sliced
garlic clove, minced
dried marjoram, crushed
dried thyme, crushed
fresh ground black pepper
chicken breast, cooked & chopped into bite size pieces
dry white wine
1 (9 ounce) packages
frozen asparagus cuts, do not thaw but do separate into individual pieces
fettuccine pasta, cooked & drained according to package 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.