Chicken Alfredo With Mushrooms and Asparagus |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted from a Sara Moulton episode on . This very much reminds me of my favorite meal at a locally well known Italian restaurant. For the Alfredo sauce, I use Alfredo Sauce. (Since trying this, I can't stand the store bought stuff!) I also serve with a side of Sara's Caesar Salad and garlic bread. Ingredients:
2 tablespoons extra virgin olive oil |
8 ounces fresh mushrooms, sliced |
1 cup onion, chopped |
1 garlic clove, minced |
1/2 teaspoon dried marjoram, crushed |
1/4 teaspoon dried thyme, crushed |
1/4 teaspoon fresh ground black pepper |
1 lb chicken breast, cooked & chopped into bite size pieces |
alfredo sauce |
1/4 cup dry white wine |
1 (9 ounce) package frozen asparagus cuts, do not thaw but do separate into individual pieces |
16 ounces fettuccine pasta, cooked & drained according to package directions |
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.
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