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



  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

Printable Recipe Card


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

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