Mom’s Chicken Fettucini -from Aimee Gibbs
I’m so very honored to have a chance to know each one of you. We’re a rag tag family made up of good hearted, hard working, life triumphing, loving people and when we come together on Southern Plate the atmosphere is truly amazing to experience.
Today’s recipe and story are yet another perfect example of that. I’ll send out another call for submissions in a month or so to email subscribers but we’ve still got many wonderful recipes from your heritage waiting to be shared. I know you’ll enjoy hearing from Aimee today and join with me in sending love to both her and her wonderful mother for sharing this moment in their lives with us.
Gratefully,
Christy
My mom shared this recipe for her Chicken Fettucini with me when I was growing up. It’s definitely a family favorite at our house. When I went off to college and law school, I made sure that a copy of the recipe came with me. It’s one of the dishes that reminds me of home and when I would make it for myself and friends, I was instantly transported across several states into our kitchen.
And when my mom went through cancer treatments a few years ago, she looked forward to a heaping bowl of this fettucini to feed her soul. The picture of us was taken almost 3 years ago when she and I went to Disney World (our favorite vacation spot) to celebrate the completion of her treatments.
It is one of our “go to” recipes when we have company coming over, whether it’s holiday time, or just a special visit. Never living near most of our family, we always pull this recipe out when they come to visit. And the meal is always followed with compliments. There’s always plenty to go around and the leftovers are usually better than the first day!
This delightful twist on standard chicken fettucini (complete with a creamy buttery sauce and the warm crunch of pecans…mmmmmm!) has a soft
spot in the bellies of my family and I hope it finds one in yours too.
~ Aimee Gibbs
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-size cubes
- 8 ounces sliced mushrooms
- 3 bunches green onions chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 10 ounces fettucini
- Sauce:
- 1/2 cup butter
- 1 egg yolk
- 2/3 cup half & half
- 2 tablespoons parsley
- 1/2 cup Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 6 ounces chopped pecans
Instructions
- Sauté chicken in butter. Remove from pan and set aside. In same pan saute mushrooms, onions, salt, pepper and garlic powder. Add chicken
- back to pan. Cover and set aside.
- For sauce, slowly bring to a low boil butter, egg yolk, half & half, parsley, salt, pepper & garlic. Then add Parmesan cheese. Stir till thickened. Add pecans, stir. Then add chicken mixture - Stir.
- Pour over cooked fettucini noodles, Coat noodles. Serve and enjoy!
Nutrition
You don’t really understand human nature unless you know why a child on a merry-go-round will wave at his parents every time he goes around, and why his parents will always wave back.
~William Tammeus
Note: It got the better of me. This recipe sounded so good I just had to make it last night. GOOD GRAVY, IT WAS AMAZING! It was so good I felt like I needed to tip myself and call the manager over! Ricky agreed.
Sounds great! I look forward to trying it out. Would love to have also seen a photo of the finished dish (Christy has me spoiled!!) :o)
This sounds terrific-takes me back to childhood.
I also wanted you to warn your readers about container sizes for recipes. I recently made your vanilla wafer cake twice. One box of vanilla wafers was 16 ounces, and the next time the box was only 12 ounces. It took me awhile to realize why the second cake wasn’t quite right. All of us need to be careful in shopping to see that we use the proper measurements since the manufacturers are changing the size of packaging.
Thanks for giving us all this reminder. Many manufacturers are shrinking the contents of their packages while keeping the package size the same. What, they think we won’t notice? This goes all the way to tissue and toilet paper. Then they have the audacity to raise the price at the same time!
Oh this recipe looks fabulous! And tonight me and the youngest son are on our own, we don’t have to worry about the resident mushroom hater as he’s out of town for the weekend. Perfect timing and I can’t wait to taste it. Thank you so much for sharing it with us Aimee. And I wish your mother many years of love and laughter.
LOL! My younger brother gags at the mention of mushrooms so when he’s home we make it without the mushrooms, pull out his servings, then add mushrooms in the rest for everyone else! I hope you and your son enjoy it no matter how you make it!
Thanks Aimee for a great recipe. My sister is just about ready to start her chemo for ovarian cancer. It’s great to know this disease is being kicked in it’s keester!!.
Aimee, thanks for sharing your story & recipe…both heartwarming indeed. I love that’s it’s not your typical fettuccine & it has pecans…very creative!!!! Also love anything that has an entire stick of butter…very in keeping with where Christy went this week ~giggles~
This sounds delicious! I love the idea of pecans in the saice. I’ll be making this soon!
Denise in Dallas
Sounds delicious and it is always heartwarming to hear of families who survived a difficult time. I hope Aimee and her mom are cooking together for many more years.