spring fettucine with morells & grilled chicken
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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yield
4 -6
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For spring fettucine with morells & grilled chicken
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8-10 ozfresh morrell mushrooms, cleaned and coarsely chopped
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8spears of fresh asparagus, cut into 1-2 inch slices
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6 Tbspbutter
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2 ccooked and sliced grilled chicken (i use tyson frozen, but can grill your own)
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2 cchicken broth
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1/3 cfour
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1 chalf & half (we use fat free, but you can go all out and use heavy cream if your prefer, but if using heavy cream)
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3/4 cfrozen english peas
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1 bunchspring onions, thinly sliced
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salt & pepper to taste
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1 pkg(8 oz.) fettucine pasta
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1/4 cfresh chopped parsley (for garnishing)
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1/4 cfresh grated parmesan cheese (for garnishing)
How To Make spring fettucine with morells & grilled chicken
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1Examine and correctly identify your morrells. They will be hollow with an attached cap. Thoroughly wash away any dirt and debris.
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2Cook fettucine according to package directions until done. Rise and drain, set aside.
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3Meanwhile, 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.
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4Melt remaining butter in pan. Add flour and whisk together for a few minutes until flour is just beginning to brown.
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5Add broth and half & half to skillet and cook for 8 to 10 minutes or until sauce has thickened.
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6Return 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.
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7Plate pasta and sprinkle with fresh 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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- Pasta
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- #Foraged
- Pasta
- American
- Stove Top
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