Chicken - Pecan Fettuccine
- Reviews 2
Ready In: 1 hr
Serves: 6
Ingredients
- 1⁄4 cup butter
- 1 lb boneless chicken breast, cut, into 3/4-inch pieces
- 3 cups mushrooms, sliced
- 1 cup green onions with top, sliced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 10 ounces uncooked fettuccine
- 1⁄2 cup butter, melted
- 1 egg yolk
- 2⁄3 cup half-and-half cream
- 2 tablespoons chopped fresh parsley
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 1⁄2 cup parmesan cheese, grated
- 1 cup chopped pecans, toasted
Directions
- Melt 1/4 cup butter in a large skillet add chicken and sauté 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.
- Sauté 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 platter and sprinkle with pecans.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off