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Chicken-Pecan Fettuccine
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- #6544
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/4 cup butter or margarine
1 pound boneless chicken breast, cut into pieces
3 cups sliced mushrooms
1 cup sliced green onions with tops
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
10 ounces fettuccini pasta
1/2 cup butter or margarine, melted
1 egg yolk
2/3 cup half and half
2 tablespoons fresh chopped parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2/3 cup grated Parmesan cheese
1 cup chopped pecans, toasted
directions
Melt 1/4 cup butter in a large skillet; add chicken and saute until lightly browned. Remove chicken from skillet and set aside.
Add mushrooms, green onions, 1/2 tsp. salt and 1/4 tsp. pepper and 1/4 tsp. garlic powder to pan drippings in skillet and saute until vegetables are tender. Add chicken and simmer 20 minutes or until chicken is done.
Cook fettuccini according to package directions. Drain noodles. Combine cup butter and next 6 ingredients and heat until hot (not boiling) on stove.
Stir into fettuccini. Add cheese, tossing until well mixed. Add chicken and vegetables mixture and toss. Arrange on serving platter and sprinkle with pecans.
added by
Shunick
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 4, 2010
Delicious! Seriously, my new favorite pasta recipe! I added a little more salt and pepper than the recipe called for and I used light butter to subtract a few calories, but other than that the recipe was perfect!