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
Preparation
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.
