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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Pecan Fettucine Recipe

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This recipe for Chicken Pecan Fettucine is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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