Chicken Alfredo With Mushrooms And Asparagus

• 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

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.

extra virgin olive oil, mushrooms, onion, garlic, dried marjoram, thyme, fresh ground black pepper, chicken breast, alfredo sauce, white wine, cuts, pasta

Taken from www.food.com/recipe/chicken-alfredo-with-mushrooms-and-asparagus-251404 (may not work)