Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   1      pound         boneless chicken breasts -- cu in 3/4 " pieces
   3      cups          mushrooms -- sliced
   1      cup           green onions with tops -- sliced
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
     1/4  teaspoon      garlic powder
  10      ounces        uncooked fettuccine noodles
     1/2  cup           butter -- melted
   1                    egg yolk
     2/3  cup           half & half
   2      tablespoons   fresh chopped parsley
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
     1/4  teaspoon      garlic powder
     1/2  cup           parmesan cheese -- grated
   1      cup           chopped pecans -- toasted

Preparation:

Melt 1/4 cup butter in a large skillet; add chicken and saute until lightly browned. Remove chicken from skillet and set aside. Leave pan drippings in skillet. Add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder to skillet. Saute until vegetables are tender. Add chicken; simmer 20 minutes or until chicken is done. Cook FETTUCCINE according to package directions, omitting salt. Drain noodles. Combine 1/2 cup melted butter and remaining ingredients except cheese and pecans. Stir into fettuccine. Add cheese, tossing until mixed well. Add chicken and vegetable mixture and toss. To serve, arrange on platter and sprinkle with pecans.