Chicken Alfredo with Mushrooms and Asparagus

Name: Chicken Alfredo with Mushrooms and Asparagus
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like); 255 grams package frozen asparagus cuts (do not thaw but do separate into individual pieces); 0 teaspoons freshly ground black pepper; 283 grams package carved, fully cooked chicken breast; 1 teaspoons dried marjoram, crumbled; 0 teaspoons dried thyme, crumbled; 1 small garlic clove, minced; 59 milliliters dry Marsala, Sherry, or white wine; 2 Tbsps extra-virgin olive oil; 946 milliliters uncooked converted white rice (no substitute); 2 liters water; 227 grams package sliced fresh white mushrooms; 237 milliliters fresh or frozen chopped onion (about 1 medium-large yellow onion)

Chicken Alfredo with Mushrooms and Asparagus is a gluten free and dairy free main course. One serving contains 1104 calories, 34g of protein, and 32g of fat. This recipe serves 4. This recipe is typical of Mediterranean cuisine. Head to the store and pick up converted rice, mushrooms, carved, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat oil in large, heavy skillet over moderate heat 2 minutes.

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Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.

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Mushrooms

Marjoram

Garlic

Pepper

Juice

Onion

Thyme

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.

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Alfredo Sauce

Whole Chicken

Wine

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.

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Asparagus

Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.

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Whole Chicken

Rice

Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.

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Water

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Sauce Pan

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.

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Water

Rice

Fluff rice gently with fork and cool 1 hour. Do not cover.

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Rice

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.

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Dates

Rice

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.

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Water

Rice

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Sauce Pan

Sieve

Aluminum Foil

Equipment

Ingredients

Servings:

283grams

package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like)255grams

package frozen asparagus cuts (do not thaw but do separate into individual pieces)0teaspoons

freshly ground black pepper 283grams

package carved, fully cooked chicken breast 1teaspoons

dried marjoram, crumbled 0teaspoons

dried thyme, crumbled 1small

garlic clove, minced 59milliliters

dry Marsala, Sherry, or white wine 2Tbsps

extra-virgin olive oil 946milliliters

uncooked converted white rice (no substitute)2liters

water 227grams

package sliced fresh white mushrooms 237milliliters

fresh or frozen chopped onion (about 1 medium-large yellow onion)

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.