janet s


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

★★★★★ 1 vote
Stove Top


1 lb
boneless chicken breasts, cut into 3/4 inch pieces
1/4 c
3 c
sliced mushrooms
1/2 tsp
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


1Melt 1/4 cup butter in a large skillet
Add chicken pieces and sauté until lightly browned
then remove chicken from skillet and set aside
2To 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
3Add chicken back to the skillet with the mushrooms and simmer about 20 minutes till chicken is done
4Cook fettuccini according to the package directions on the box then drain the pasta and set aside for a minute
5In the pasta pan combine the 1/2 cup of butter and next six ingredients and heat until hot, not boiling, on stove
6Stir in the drained pasta and toss
Add the cheese and mix well
7Serve on a platter and sprinkle with the toasted pecans
8Note: 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