Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 719.52 Kcal (3012 kJ) | ||
| Calories from fat | 219.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.43g | 38% | |
|---|---|---|---|
| Cholesterol | 51.02mg | 17% | |
| Sodium | 738.59mg | 31% | |
| Potassium | 528.8mg | 11% | |
| Total Carbs | 90.36g | 30% | |
| Sugars | 4.03g | 16% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 33g | 66% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 4.2mg | 23% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 203.44 Kcal (852 kJ) | ||
| Calories from fat | 62.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 38% | |
|---|---|---|---|
| Cholesterol | 14.43mg | 17% | |
| Sodium | 208.83mg | 31% | |
| Potassium | 149.51mg | 11% | |
| Total Carbs | 25.55g | 30% | |
| Sugars | 1.14g | 16% | |
| Dietary Fiber | 1.42g | 20% | |
| Protein | 9.33g | 66% | |
| Vitamin C | 1.8mg | 11% | |
| Iron | 1.2mg | 23% | |
| Calcium | 9.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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