Chicken Pecan Fettuccine

Serves: 6
Total Calories: 630


1 pound chicken breast, skinned and boned
3/4 cup butter, divided
3 cups sliced fresh mushrooms
1 cup sliced green onions
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder, divided
10 ounces fresh fettuccine noodles
1 egg yolk
2/3 cup half and half
2 tablespoons freshly chopped parsley
1/2 cup freshly grated Parmesan cheese
1 cup chopped pecans, toasted


Cut chicken into 3/4-inch pieces. Melt 1/4 cup butter in a large skillet. Sauté chicken until lightly browned. Remove chicken from skillet and set aside. To drippings in skillet, add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Sauté until mushrooms are tender. Return chicken to skillet and simmer for 20 minutes, or until chicken is done. Cook fettuccine in boiling salted water until al denté. Drain well.

Melt remaining 1/2 cup butter and combine with egg yolk, half-and-half, parsley, and remaining salt, pepper, and garlic powder. Stir butter sauce into fettuccine. Sprinkle with cheese, tossing until well mixed. Add chicken and mushroom mixture; toss until combined. To serve, arrange fettuccine on a warm platter and sprinkle with toasted pecans.

Poem: “Trees” by Joyce Kilmer:

I think that I shall never see
A poem lovely as a tree.
A tree whose hungry mouth is prest
Against the earth's sweet flowing breast;
A tree that looks at God all day,
And lifts her leafy arms to pray;
A tree that may in summer wear
A nest of robins in her hair;
Upon whose bosom snow has lain;
Who intimately lives with rain.
Poems are made by fools like me,
But only God can make a tree.

Nutritional Facts:

Serves: 6
Total Calories: 630
Calories from Fat: 378

This Chicken Pecan Fettuccine recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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