Chicken-Pecan Fettuccine

• 1/4 c. margarine
• 1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces
• 3 c. sliced mushrooms
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 10 oz. uncooked fettuccine noodles
• 1/2 c. margarine, melted
• 1 egg yolk
• 2/3 c. half and half
• 2 Tbsp. chopped fresh parsley
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/2 c. freshly grated Parmesan cheese
• 1 c. chopped pecans, toasted

1. Melt 1/4 cup margarine in large skillet; add chicken and saute until lightly browned.
2. Remove chicken from skillet; set aside. Leave drippings in skillet; add mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder.
3. Saute until tender.
4. Add chicken; simmer 20 minutes or until done.

margarine, chicken breasts, mushrooms, salt, pepper, garlic powder, noodles, margarine, egg yolk, parsley, salt, pepper, garlic powder, freshly grated parmesan cheese, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=364658 (may not work)