Chicken Alfredo With Mushrooms And Asparagus - cooking recipe

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

Preparation

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, about 3 minutes.
Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
Serve over hot fettuccini, with fresh grated parmesan on top.