Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tablespoon    olive oil, extra light
     1/4  Teaspoon      sesame oil
   4                    chicken breasts without skin -- cut in 3/4" slices
   3      Cups          mushrooms -- sliced
   1      Cup           green onions -- sliced
     1/2  Teaspoon      salt
     1/4  Teaspoon      pepper
     1/4  Teaspoon      garlic powder
  10      Ounces        fettuccine -- uncooked
     1/4  Cup           olive oil, extra light -- melted
   1                    egg yolk
     2/3  Cup           Milk
   2                    parsley sprigs -- chopped
     1/4  Teaspoon      salt
     1/4  Teaspoon      pepper
     1/4  Teaspoon      garlic powder
     1/4  Cup           parmesan cheese -- grated
     1/2  Cup           pecans -- toasted and chopped

Preparation:

Melt 1/4 cup margarine 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 margarine 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.