Chicken Carbonara

1 package Gluten Free Spaghetti pasta
Southern Style Crispy Chicken Breast
1 Tablespoon garlic-pepper seasoning blend
¼ cup extra virgin olive oil
1 cup asparagus, fresh, sliced, blanched
½ cup wild mushrooms (such as shiitake, porcini or chanterelle), cleaned, &
diced
8 ounces homemade Alfredo sauce
In saucepan, boil water in order to cook linguine pasta, once boiling add pasta & boil for 6-7 minutes. Then strain & set aside. In skillet, heat Southern-Style Crispy Chicken Strips according to package instructions. Once cooked, slice cooked strips diagonally & season with garlic pepper.
Heat the extra virgin olive oil in small skillet over medium heat and add asparagus, & mushrooms. Cook for 2 to 3 minutes, stirring frequently; set aside. Add Alfredo sauce to small skillet; simmer over medium-low heat for 4 to 5 minutes then combine with pasta with asparagus mixture. Serve pasta on plate and top with chicken strip portions.