Chicken-Pecan Fettuccine Recipe
Ingredients
1/4 cup butter or margarine
1 pound boneless chicken breasts, cut into 1/4-inch pieces
3 cups sliced mushrooms
1 cup sliced green onions with tops
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
10 ounces uncooked fettuccine noodles
1/2 cup butter or margarine, melted
1 egg yolk
3/4 cup half-and-half
2 tablespoons fresh chopped parsley
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese
1 cup chopped pecans, toasted
Directions
Melt 1/4 cup butter in a large skillet, add chicken, and saute until lightly browned.
Remove chicken from skillet, and set aside.
Leave pan drippings in skillet.
Add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder to skillet, saute until vegetables are tender.
Add chicken, simmer 20 minutes or until chicken is done.
Cook fettuccine according to package directions, omitting salt.
Drain noodles.
Combine 1/2 cup melted butter and remaining ingredients except cheese and pecans, stir into fettuccine.
Add cheese, tossing until mixed well.
Add chicken-and-vegetable mixture, and toss.
To serve, arrange on a serving platter, and sprinkle with pecans.
Serve immediately.
Remove chicken from skillet, and set aside.
Leave pan drippings in skillet.
Add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder to skillet, saute until vegetables are tender.
Add chicken, simmer 20 minutes or until chicken is done.
Cook fettuccine according to package directions, omitting salt.
Drain noodles.
Combine 1/2 cup melted butter and remaining ingredients except cheese and pecans, stir into fettuccine.
Add cheese, tossing until mixed well.
Add chicken-and-vegetable mixture, and toss.
To serve, arrange on a serving platter, and sprinkle with pecans.
Serve immediately.
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