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Chicken Alfredo with Mushrooms and Asparagus Recipe

Chicken Alfredo with Mushrooms and Asparagus Recipe

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Chicken Alfredo with Mushrooms and Asparagus

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Ingredients:

Serving

2 tbsp extra-virgin olive oil
1 (8-oz) package sliced fresh white mushrooms
1 cup fresh or frozen chopped onion
1 small garlic clove, minced
1/2 tsp dried marjoram, crumbled
1/4 tsp dried thyme, crumbled
1/4 tsp freshly ground black pepper
1 (10-oz) package carved , fully cooked chicken breast
1 (10-oz) package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like)
1/4 cup dry marsala , sherry , or white wine
1 (9-oz) package frozen asparagus cuts (do not thaw but do separate into individual pieces)
3 cups al dente make-ahead rice, reheated, recipe follows
2 quarts water
4 cups uncooked converted white rice ( no substitute)

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 and breaking up chicken, until steaming, about 3 minutes.
Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
Al Dente Make-Ahead Rice:
Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
Fluff rice gently with fork and cool 1 hour. Do not cover.
Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
Yield: 16 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	446.67 Kcal (1870 kJ)
Calories from fat	91.03 Kcal
		% Daily Value*
Total Fat	10.11g	16%
Cholesterol	8.29mg	3%
Sodium	1234.11mg	51%
Potassium	270.96mg	6%
Total Carbs	73.2g	24%
Sugars	0.51g	2%
Dietary Fiber	4.01g	16%
Protein	10.88g	22%
Vitamin C	6mg	10%
Iron	5.3mg	30%
Calcium	144.4mg	14%

Amount Per 100 g
Calories	53.48 Kcal (224 kJ)
Calories from fat	10.9 Kcal
		% Daily Value*
Total Fat	1.21g	16%
Cholesterol	0.99mg	3%
Sodium	147.75mg	51%
Potassium	32.44mg	6%
Total Carbs	8.76g	24%
Sugars	0.06g	2%
Dietary Fiber	0.48g	16%
Protein	1.3g	22%
Vitamin C	0.7mg	10%
Iron	0.6mg	30%
Calcium	17.3mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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