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extra-virgin olive oil fresh white mushrooms onion garlic marjoram thyme freshly ground black pepper chicken breast Alfredo Sauce Marsala cuts Al Dente water white rice
Viewed: 22 - Published at: 7 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1 (8-ounce) package sliced fresh white mushrooms
- 1 cup fresh or frozen chopped onion (about 1 medium-large yellow 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 (10-ounce) package carved, fully cooked chicken breast
- 1 (10-ounce) package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like)
- 1/4 cup dry Marsala, Sherry, or white wine
- 1 (9-ounce) package frozen asparagus cuts (do not thaw but do separate into individual pieces)
- 3 cups Al Dente Make-Ahead Rice, reheated, recipe follows
- 2 quarts water
- 4 cups uncooked converted white rice (no substitute)
Method
- 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 and breaking up chicken, 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.
- Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
- Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
- 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.
- Fluff rice gently with fork and cool 1 hour.
- Do not cover.
- 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.
- 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.
- Yield: 16 cups
