SPRING FETTUCCINE WITH MORELLS & GRILLED CHICKEN

Spring Fettuccine with Morells & Grilled Chicken image

Provided by Amy H.

Categories Pasta

Time 30m

Number Of Ingredients 13

8-10 oz fresh morrell mushrooms, cleaned and coarsely chopped
8 spears of fresh asparagus, cut into 1-2 inch slices
6 Tbsp butter
2 c cooked and sliced grilled chicken (i use tyson frozen, but can grill your own)
2 c chicken broth
1/3 c four
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)

Steps:

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.