Chicken Pecan Fettuccine Recipe

• 1/4 c. butter
• 1 pound boneless chicken breasts, cut into 3/4 inch pcs
• 3 c. mushrooms, sliced
• 1 c. green onions with tops, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic pwdr
• 10 ounce. uncooked fettuccine noodles
• 1/2 c. butter, melted
• 1 egg yolk
• 2/3 c. half & half
• 2tbsp. fresh minced parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic pwdr
• 1/2 c. Parmesan cheese, grated
• 1 c. minced pecans, toasted

1. Heat 1/4 c. butter in a large skillet; add in chicken and saute/fry till lightly browned.
2. Remove chicken from skillet and set aside.
3. Leave pan drippings in skillet.
4. Add in mushrooms, green onions, 1/2 tsp.
5. salt, 1/4 tsp.
6. pepper and 1/4 tsp.
7. garlic pwdr to skillet.
8. Saute/fry till vegetables are tender.
9. Add in chicken; simmer 20 min or possibly till chicken is done.
10. Cook fettuccine according to package directions, omitting salt.
11. Drain noodles.
12. Combine 1/2 c. melted butter and remaining ingredients except cheese and pecans.
13. Stir into fettuccine.
14. Add in cheese, tossing till mixed well.
15. Add in chicken and vegetable mix and toss.
16. To serve, arrange on platter and sprinkle with pecans.
17. Serves 6.

butter, chicken breasts, mushrooms, green onions, salt, pepper, garlic, noodles, butter, egg yolk, fresh minced parsley, salt, pepper, garlic, parmesan cheese, pecans

Taken from cookeatshare.com/recipes/chicken-pecan-fettuccine-16291 (may not work)