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Real Recipes From Real Home Cooks ®

spring fettuccine with morels and grilled chicken

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

We had morels 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 variety growing back there, and 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 morel mushrooms, I highly recommend them in this dish!

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yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For spring fettuccine with morels and grilled chicken

  • 8-10 oz
    fresh morel mushrooms
  • 8 oz
    fettuccine pasta
  • 6 Tbsp
    butter, divided
  • 8 stalk
    fresh asparagus, cut into 1-2 inch slices
  • salt and pepper, to taste
  • 3 Tbsp
    flour
  • 2 c
    chicken broth
  • 1 c
    heavy cream
  • 3/4 c
    frozen English peas
  • 1 bunch
    spring onions, thinly sliced
  • 2 c
    cooked and sliced grilled chicken (I use Tyson frozen, but you can grill your own)
  • 1/4 c
    fresh chopped parsley, to garnish
  • 1/4 c
    freshly grated Parmesan cheese, to garnish

How To Make spring fettuccine with morels and grilled chicken

  • 1
    Examine and correctly identify your morels. They will be hollow with an attached cap. Thoroughly wash away any dirt and debris and chop coarsely.
  • 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. Cook morels and asparagus in the hot butter for 6 to 8 minutes or until just tender. Salt and pepper, to taste. Remove mixture to a bowl and set aside.
  • 4
    Melt remaining butter in the pan. Add flour and whisk together for a few minutes until flour is just beginning to brown.
  • 5
    Add broth and cream to the skillet and cook for 8 to 10 minutes or until sauce has thickened.
  • 6
    Return morels and asparagus to skillet and add peas, spring onions, and cooked chicken. Cook for just a moment more until peas are thawed and chicken is warmed through. Season to taste with salt and pepper.
  • 7
    Plate pasta and sprinkle with freshly chopped parsley and grated Parmesan.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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