|¼ cup||Butter or margarine|
|1¼ pounds||Boneless; skinless chicken breast cut in 3/4" pieces|
|3 cups||Sliced mushrooms|
|1 cup||Sliced green onions|
|1 small||Red pepper; cut in thin strips|
|1||Clove garlic; crushed|
|½ cup||Butter or margarine; melted|
|¼ cup||Chopped fresh parsley|
|½ cup||Grated parmesan cheese|
|1 cup||Toasted chopped pecans|
It comes from Oxmoor House's Five Star Recipe Collection. It says it serves 6, but I have found that in our family of big eaters it serves more because it is extremely rich. Connie
Melt ¼ c. butter in large skillet, add chicken and cook until browned.
Remove chicken and set aside. Add mushrooms and next 5 ingredients to pan drippings in skillet, and saute' until vegetables are tender. Add chicken, reduce heat and cook 15 minutes or until chicken is done and mixture is heated through. Set aside and keep warm.
Cook fettuccini according to package directions, omitting salt, drain.
Place fettuccini in a large bowl. Combine half-and-half, ½ c. melted butter, parsley, ¼ teaspoon salt, ¼ teaspoon pepper, stir well. Add half-and-half mixture to fettuccini; toss gently to combine. Add chicken mixture and cheese, stir to combine. Sprinkle with pecans and serve immediately.
Posted to KitMailbox Digest by CGarlitz <CGarlitz@...> on Jan 21, 1998
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