CHICKEN PECAN FETTUCCINE

janet s

By
@jstoneb1

I was given this by my niece and its so good,the toasted pecans make such a difference


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Comments:

Method:

Stove Top

Ingredients

1 lb
boneless chicken breasts, cut into 3/4 inch pieces
1/4 c
butter
3 c
sliced mushrooms
1/2 tsp
salt
1/4 tsp
garlic powder
1/4 tsp
black pepper
10 oz
fettucine, uncooked pasta
1/2 c
butter, melted
1 large
egg, yolk only
2/3 c
half and half
2 Tbsp
fresh parsley, chopped
1/4 tsp
each, salt and black pepper
1/4 tsp
garlic powder
2/3 c
parmesan cheese
1 c
chopped toasted pecans

Directions Step-By-Step

1
Melt 1/4 cup butter in a large skillet
Add chicken pieces and sauté until lightly browned
then remove chicken from skillet and set aside
2
To the pan drippings in the skillet add the mushrooms,1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder and sauté till tender
3
Add chicken back to the skillet with the mushrooms and simmer about 20 minutes till chicken is done
4
Cook fettuccini according to the package directions on the box then drain the pasta and set aside for a minute
5
In the pasta pan combine the 1/2 cup of butter and next six ingredients and heat until hot, not boiling, on stove
6
Stir in the drained pasta and toss
Add the cheese and mix well
7
Serve on a platter and sprinkle with the toasted pecans
8
Note: to toast the pecans I put them in a iron skillet on medium heat and stirred every few minutes to keep from burning, they turned out perfect without any butter or oil in the skillet

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy