Accompanied story, "Fun with Fungi," published 3-27-2014
3 cups morels, cleaned and sliced
3 cups asparagus, cut in 1-inch lengths
1 pound chicken breasts, boned and cubed
2 tablespoons fresh parsley, chopped
1/2 teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon basil
1 cup chicken broth
3/4 cup white cooking wine
3 tablespoons butter
1 cup milk
1 pound fettuccini noodles
2 cloves garlic, minced
1/2 cup Parmesan cheese
Combine chicken, 1 clove garlic, half the wine, half the basil (or 2 teaspoons lemon juice) in bag and refrigerate 2 hours or overnight. Steam asparagus until just tender, then refresh under cold running water and set aside.
Saute morels in 1 tablespoon butter until tender and add remaining wine, garlic and herbs, then set aside. Stir fry chicken and add morels, asparagus and chicken broth. Thicken with cornstarch if needed.
Cook fettuccini, drain the noodles and melt 2 tablespoons butter in large saucepan. Toss noodles in butter over medium heat and add the milk. Cook and stir until milk is absorbed. Add cheese and toss, then vegetables and chicken. Stir together and serve immediately. Top with additional cheese if desired.
