Chicken - Pecan Fettuccine

Course : Chicken
Serves: 6
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Ingredients:

1/4 cup butter
1 pound boneless chicken breasts cut in 3/4 inch 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 large egg yolk
2/3 cup half and 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 / Directions:

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.


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