Chicken Alfredo with Mushrooms and Asparagus

• Not sure where I found this recipe but it was one of those this is what I have in the fridge --what can I make out of this moments...its was a great cold night comfort meal.It was suggested to serve over rice --we made a small amount of pasta and stirred it into the chicken sauce mixture.

• 2 tablespoons extra-virgin olive oil

• 1 (8-ounce) package sliced fresh white mushrooms

• 1 cup chopped onion

• 1 small garlic clove, minced

• 1/2 teaspoon dried marjoram, crumbled

• 1/4 teaspoon dried thyme, crumbled

• 1/4 teaspoon freshly ground black pepper

• 1 package chicken tenderloins

• 10-ounce prepared alfredo sauce 

• 1/4 cup white wine

• 1 (9-ounce) package frozen asparagus cuts ** I used a small bunch of fresh asparagus that I cut into pieces and steamed**

Heat oil in large, heavy skillet over moderate heat brown chicken tenderloins and cut into smaller pieces

 Add 2 more tablespoons of EVOO and 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 back into skillet

  Add alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook 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. 
 ** I used a small bunch of fresh asparagus that I cut into pieces and steamed**

 At this point I added in cooked pasta

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