Recipe for Chicken Alfredo with Mushrooms and Asparagus 
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Yield:
4
Ingredients:
Amount Ingredient
courtesy Jean Anderson
2 tbl extra-virgin olive oil
1 pkt sliced fresh white mushrooms - (8 oz)
1 cup fresh or frozen chopped onion
(abt 1 medium-large yellow onion)
1 sm garlic clove minced
1/2 tsp dried marjoram crumbled
1/4 tsp dried thyme crumbled
1/4 tsp freshly-ground black pepper
1 pkt carved fully-cooked chicken breast - (10 oz)
1 pkt prepared alfredo sauce - (10 oz)
(from the refrigerator counter, use light or reduced-fat, if you like)
1/4 cup dry Marsala, Sherry, or white wine
1 pkt frozen asparagus cuts - (9 oz) do not thaw but do
separate into individual pieces
3 cup Al Dente Make-Ahead Rice (see recipe),
Instructions:
Instructions: 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.

This recipe yields 4 servings.

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