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Chicken and Morels over Wild Mushroom Fettucine

Posted by Peggy on May 13, 2010

Chicken and Morels over Wild Mushroom Fettucine
Recipe: Chicken and Morels over Wild Mushroom Fettucine


  • 1/4 cup extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallot
  • 4 (2 pounds) skinless, boneless chicken breast halves, sliced lengthwise
  • into strips
  • 1 red pepper, seeded, membranes removed then cut into matchstick pieces or diced
  • Fresh morel mushrooms, as many as you can find or afford, brushed dry or wiped gently clean,* or 1/2 ounce dried, soaked morels. Leave morels whole if small, cut in half if large.
  • 1 (12 ounce bag) Al Dente Wild Mushroom pasta or egg fettuccine
  • 1 teaspoon fresh chopped thyme, plus several sprigs for
  • garnish
  • 3 tablespoons heavy cream


  1. Bring a large pot of salted water to a boil. In a large sauté pan over medium heat, heat olive oil and butter. Add shallot and sauté until transparent, about 3 minutes.
  2. Lightly season chicken breast strips with kosher salt and freshly ground pepper and add to pan; sauté 3 minutes per side. Add red pepper and sauté an additional 2 minutes, stirring occasionally. Add the morels and sauté 1-2 minutes, until they begin to wilt and brown. (You will lose the “snap” of the texture and much of the elusive flavor if cooked too long.)
  3. Meanwhile, add pasta to boiling water and cook according to package directions.
  4. With a slotted spoon, remove chicken and morels from pan and whisk in chopped thyme and cream. Return chicken and morels to pan and stir into cream, gently reheating.
  5. Serve pasta topped with chicken and morels. Garnish with thyme sprigs and serve.

*Cut off the stem close to the cap to avoid heavily sandy areas. Rinsing can compromise the crispness and flavor so only wipe off what is necessary to remove excess sand or dirt. If damp, pat morels gently dry before cooking.

Time: 35 minutes

Number of servings (yield): 4

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