• Chicken Alfredo With Mushrooms And Asparagus

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    • courtesy Jean Anderson
    • 2 Tbsp. extra-virgin extra virgin olive oil
    • 1 pkt sliced fresh white mushrooms - (8 ounce)
    • 1 c. fresh or possibly frzn minced onion (abt 1 medium-large yellow onion)
    • 1 sm garlic clove chopped
    • 1/2 tsp dry marjoram crumbled
    • 1/4 tsp dry thyme crumbled
    • 1/4 tsp freshly-grnd black pepper
    • 1 pkt carved fully-cooked chicken breast - (10 ounce)
    • 1 pkt prepared alfredo sauce - (10 ounce) (from the refrigerator counter, use light or possibly reduced-fat, if desired)
    • 1/4 c. dry Marsala, Sherry, or possibly white wine
    • 1 pkt frzn asparagus cuts - (9 ounce) don't thaw but do separate into individual pcs
    • 3 c. Al Dente Make-Ahead Rice (see recipe), reheated


    1. Heat oil in large, heavy skillet over moderate heat 2 min. Add in mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, till the juice released from the mushrooms evaporates, about 5 min.
    2. Add in chicken, alfredo sauce, and wine; adjust heat so mix bubbles gently, then cook, stirring frequently and breaking up chicken, till steaming, about 3 min.
    3. Add in asparagus, distributing proportionately over surface of mix, cover and cook just till crisp-tender, 2 to 3 min; no longer or possibly asparagus will become mushy.
    4. Make a bed of rice on heated deep platter, spoon chicken mix on top, and serve.
    5. This recipe yields 4 servings.

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