Spring Fettuccine with Morells & Grilled Chicken

Amy H.


We had Morells growing in the back yard, I was so excited! This is the first year we ever had them, so I made sure to carefully examine them to confirm that we indeed had the edible type variety growing back there, they certainly were! I was so excited and I quickly went to work in the kitchen to come up with the perfect recipe to show off these wonderful, wild mushrooms! You can always make this with regular button or crimini mushrooms and it would be delicious, but if you ever get a chance to try them with the morell mushrooms, I highly recommend them in this dish!


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15 Min
15 Min
Stove Top


  • 8-10 oz
    fresh morrell mushrooms, cleaned and coarsely chopped
  • 8
    spears of fresh asparagus, cut into 1-2 inch slices
  • 6 Tbsp
  • 2 c
    cooked and sliced grilled chicken (i use tyson frozen, but can grill your own)
  • 2 c
    chicken broth
  • 1/3 c
  • 1 c
    half & half (we use fat free, but you can go all out and use heavy cream if your prefer, but if using heavy cream)
  • 3/4 c
    frozen english peas
  • 1 bunch
    spring onions, thinly sliced
  • ·
    salt & pepper to taste
  • 1 pkg
    (8 oz.) fettucine pasta
  • 1/4 c
    fresh chopped parsley (for garnishing)
  • 1/4 c
    fresh grated parmesan cheese (for garnishing)

How to Make Spring Fettuccine with Morells & Grilled Chicken


  1. Examine and correctly identify your morrells. They will be hollow with an attached cap. Thoroughly wash away any dirt and debris.
  2. Cook fettucine according to package directions until done. Rise and drain, set aside.
  3. Meanwhile, in a large, deep skillet, melt 1 Tbsp. butter over medium-high heat until butter is just melted. Stir morrells and asparagus in hot butter for 6 to 8 minutes or until just tender. Salt & pepper to taste. Remove mixture to a bowl and set aside.
  4. Melt remaining butter in pan. Add flour and whisk together for a few minutes until flour is just beginning to brown.
  5. Add broth and half & half to skillet and cook for 8 to 10 minutes or until sauce has thickened.
  6. Return morrells and asparagus to skillet and add peas and spring onions. Cook for just a moment more until peas are thawed and warm. Season to taste with salt and pepper.
  7. Plate pasta and sprinkle with fresh chopped parsley and grated parmesan.

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