Spring Fettuccine With Morells Grilled Chicken Recipes

MORELS WITH MADEIRA AND FETTUCCINE

Steps:

• To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out.
• Clean morels according to note. In a saute pan over medium heat, heat butter, and add morels. Saute morels for about 3 minutes. Add shallots and cook for 2 minutes. Add Madeira and simmer until Madeira is reduced by half.
• Add 1/2 cup of hot chicken stock and cook for 3 minutes. Reserve additional stock. Add additional stock as needed to achieve desired thickness of sauce.
• Cook fresh pasta according to package instructions.
• Add cream to morels and simmer, but do not boil. Place pasta in large serving bowl. Add sage and ham to morels and cook for 30 seconds. Pour sauce over pasta and toss.

SPRING FETTUCCINE WITH MORELLS & GRILLED CHICKEN

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.