"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Pecan Fettucine Recipe

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This recipe for Chicken Pecan Fettucine, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Bricco
Added: Saturday, December 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 C Butter or marg.
1 lb. boneless chicken breasts, cut into 3/4" pcs.
3 C sliced mushrooms
1C sliced green onions with tops
1/2 t salt
1/4 t pepper
1/4 t garlic powder
10 oz uncooked fettuccine noodles
1/2 C better or marg., melted
1 egg yolk
2/3 C half-n-half
2 T fresh chopped parsley (or 1 T dried parsley)
1/4 t salt
1/4 t pepper
1/4 t garlic powder
1/2 C grated Parmesan cheese
1 C chopped pecans, toasted ( spread in shallow baking pan and bake at 350, stirring occasionally til lightly browned...you may want to do this ahead)

Directions:
Directions:
Melt 1/4 C butter in large skillet; add chicken, and saute til lightly browned. Remove chicken from skillet and set aside. Leave pan drippings in skillet. Add mushrooms, green onions, 1/2 t salt, 1/4 t pepper and 1/4 t garlic powder to skillet; saute til vegetables are tender. Add chicken; simmer 20 mins. or til chicken is done. Cook fettuccine according to pkg. directions, omitting salt.

Drain noodles. Combine 1/2 C melted butter and next 6 ingreds.; stir into fettuccine. Add cheese, tossing til mixed well. Add chicken and veggie mixture and toss. To serve, arrange on a serving platter and sprinkle with pecans. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is not a hard dish to make but it looks and tastes like a million bucks!

 

 

 

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