Ingredients for Chicken Alfredo With Mushrooms And Asparagus
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fresh ground black pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups alfredo sauce
- 1/4 cup dry white wine
- 1 pound asparagus spears, trimmed
- 1 pound fettuccine pasta, cooked
- freshly grated Parmesan cheese for topping
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How to Make Chicken Alfredo With Mushrooms And Asparagus
- Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat for 2 minutes.
- Add 8 ounces sliced mushrooms, 1/2 cup chopped onion, 2 cloves minced garlic, 1 teaspoon dried marjoram, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper. Cook, stirring frequently, until the mushrooms release their liquid and it evaporates, about 5 minutes.
- Add 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces), 2 cups Alfredo sauce (recipe #64196), and 1/4 cup dry white wine.
- Adjust heat to maintain a gentle simmer. Cook, stirring often, for about 3 minutes.
- Add 1 pound asparagus spears (trimmed), cover, and cook until crisp-tender, 2-3 minutes. Do not overcook!
- Serve immediately over 1 pound cooked fettuccine. Top with freshly grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
11g
Fat
22g
Carbs
24g
