Chicken Fettuccine
I've been making it as one of my "special treat" recipes ever since so I thought it was high time I gave it a full post with all of the photos to help you make it. You can read Aimee's story by clicking here. The original recipe is there, as well.
Servings: 4
Calories: 509kcal
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 8 ounces sliced mushrooms optional, but really good
- 3 green onions chopped
- 2 tablespoons parsley
- 6 ounces pecans
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 10 ounces fettuccine boil while you cook chicken
- 2 tablespoons butter so sauté chicken in
sauce
- 1/2 cup butter
- 1 egg yolk
- 2/3 cup half and half
- 1/2 cup parmesan
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Saute chicken in two tablespoons of butter over medium high until done.
- Chop onions, mushrooms, parsley, and pecans. Add to chicken along with seasonings. Saute over medium heat until vegetables are tender. Set aside.
- In medium saucepan, place all sauce ingredients except cheese. Slowly bring to a boil, stirring constantly. Once it reaches a boil, stir in parmesan cheese until melted and blended. Pour over chicken mixture.
- Serve over cooked fettuccine noodles.
Note: If you go to the post that this recipe originally appeared on you will notice the instructions are different. I tend to streamline things to go along with my attention span. Either recipe will work so just pick, print, and make!
Nutrition
Calories: 509kcal