CHICKEN PECAN FETTUCCINE

★★★★★ 1 Review
jstoneb1 avatar
By janet s
from Culleoka, TN

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

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 lg
    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
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How To Make

  • 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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