Chicken Pecan Fettuccine

"I can't take credit for this recipe...this comes from the Apron's line of recipes for Publix. I was shopping when they had just started cooking this and the smell drove me crazy. When I finally made it at home, it was ridiculously easy, and the taste was even better than the smell. I am contemplating substituting shrimp for the chicken. If any of you try that please let me know how it turns out!"
 
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Ready In:
35mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Fill a large saucepan with water. Bring to a boil for the pasta.
  • Chop green onions finely, set aside.
  • Combine flour and seasoned salt in zip top bag. Shake to mix. Cut chicken into bite sized pieces and place in bag. Seal tightly and shake to coat.
  • Preheat large sauté pan on medium high 2-3 minutes. Place butter in pan, swirl to coat. Add garlic and chicken. Cook 5 minutes, stirring occasionally, to brown chicken evenly.
  • Stir mushrooms into chicken. Cook 4 minutes, or until tender, stirring occasionally.
  • Add wine, cream, and onions to chicken. Cook 5-7 minutes, stirring occasionally, or until sauce thickens.
  • Add pasta to water. Cook according to package directions.
  • Drain pasta and stir into chicken. Garnish with pecans and cheese. Serve.

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