I believe this is from Cooking Light - I've had it a while. Our family thinks this is excellent. I will say that a friend of mine was making it and called me up laughing....she thought the color was odd.. May be but it's still delicious.
Place pecans in a food processor, process until smooth (about 1 minute), scraping sides of bowl once.
With processor on, add water and 3/4 teaspoon salt, process until smooth, scraping sides of bowl once.
Sprinkle chicken with 1/2 teaspoon salt and pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the chicken, saute 3 minutes on each side or until done. (I have to saute the chicken longer on my stovetop). Remove chicken from pan, keep warm.
Add shallots and mushrooms to pan, saute 3 minutes or until mushrooms are tender.
Stir in pecan cream, bring to a boil. Cook 1 1/2 minutes.
Place 2/3 cup noodles on each of 6 plates. Top each with 1 chicken breast half and 1/3 cup pecan cream sauce.