Chicken Alfredo with Mushrooms and Asparagus

Name: Chicken Alfredo with Mushrooms and Asparagus
Ingredients: 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)