chicken pecan fettuccine

How To Make chicken pecan fettuccine

• 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
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