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Fiddlehead Pasta Toss

"The Poultry Place’s souvlaki chicken strips are fabulous in this! The Poultry Place is just across the road from Martin’s on Three Bridges Rd. This is a dish I threw together one day when I was introducing my family to fiddleheads."   - Rose Martin

fiddlehead pasta toss



6 tablespoons olive oil, divided

6 cups cooked Rotini or Bowtie pasta

2 cups cooked, chopped chicken

1 pint fiddleheads

1 pint fresh cleaned mushrooms, quartered

1–2 cloves fresh garlic, minced

1/2 cup feta cheese, cubed or crumbled

1 cup grape tomatoes (cut in half if large)

Salt, pepper and Greek herbs to taste

2 tablespoons lemon juice or balsamic vinegar


Cook pasta (approx. 3 cups dry) until al-dente. Meanwhile, wash and trim dark ends off fiddleheads.* Sauté mushrooms, fiddleheads & garlic together in 3 tablespoons olive oil until fiddleheads are crisp-tender. Add chicken, drained pasta, grape tomatoes, and feta cheese. Sprinkle with salt, pepper and seasonings & toss gently. Add remaining oil if needed and lemon juice.


* To wash fiddleheads, hold small handfuls under running water and rub together lightly to remove brown husks.