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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Pecan Fettuccine Recipe

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This recipe for Chicken Pecan Fettuccine is from Bernie Hamm's Kitchen, 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 pound boneless, skinless chicken breasts
3/4 cup butter, melted and divided
3 cups sliced fresh mushrooms
1 cup sliced green onions with tops
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 teaspoon garlic powder, divided
10 ounces fettuccine
1 egg yolk
2/3 cup half and half
2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1 cup chopped pecans, toasted
Directions:
Directions:
Cut chicken into one-inch pieces. Saute chicken in 1/4 cup of the melted butter in a skillet until lightly browned. Remove chicken. Set aside, keeping warm. Saute mushrooms, green onions, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the garlic powder in the same skillet until tender. Return chicken to skillet. Simmer for 10 minutes or until chicken is done.
Prepare fettuccine according to package directions. Drain fettuccine to pot. Whisk egg yolk and half and half in a mixing bowl. Add to cooked fettuccine. Add remaining 1/2 cup melted butter, parsley, the remaining 1/4 cup teaspoon salt, the remaining 1/4 pepper, and the remaining 1/4 teaspoon garlic powder. Cook, stirring constantly, until bubbly. Add Parmesan cheese, tossing until mixed well. Add chicken mixture and toss. To serve, arrange pasta on a platter and sprinkle with toasted pecans.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
N/A
Personal Notes:
Personal Notes:
Toasted pecans add crunch

 

 

 

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