Chicken Alfredo With Mushrooms And Asparagus

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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)

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