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Chicken-Pecan Fettuccine

10 oz fettuccine noodles

1/4 cup butter

1 1/4 lbs skinned, deboned chicken breasts cut into 3/4 inch pieces

3 cups sliced fresh mushrooms

1 cup sliced green onions

1/2 tsp salt

1/4 tsp fresh ground pepper

1 clove garlic, crushed

3/4 cup half and half

1/2 cup butter, melted

1/4 cup chopped fresh parsley

1/4 tsp sale

1/4 tsp garlic powder

1/4 tsp pepper

1/2 cup freshly grated parmesan cheese

1 cup coarsely chopped toasted pecans

 

Cook fettuccine and drain.  While fettuccine cooks, melt 1/4 cup butter in a skillet over medium heat.  Add chicken and brown on both sides.  Remove chicken and set aside.  Leave drippings in skillet.  Add mushrooms and next 4 ingredients.  Cook stirring constantly until vegetables are tender.  Return chicken and cook 15 minutes until chicken is cooked; stirring occasionally.  Combine half and half and next 5 ingredients; stir in fettuccine.  Add cheese and toss well.  Add chicken and toss well.  Sprinkle with pecans.