Chicken-Pecan Fettucine

Course : Chicken
Serves: 6
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1 Tablespoon olive oil, extra light
1/4 Teaspoon sesame oil
4 whole chicken breasts without skin -- cut in 3/4 inch 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 large egg yolk
2/3 Cup Milk
2 pieces 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 / Directions:

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.

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