Recipe - Chicken Fettuccini

One fourth cup Butter or margarine
1 One fourth pound Boneless; skinless chicken
breast cut in 3/4" pieces
3 cup Sliced mushrooms
1 cup Sliced green onions
1 small Red pepper; cut in thin
strips
1 Clove garlic; crushed
One half teaspoon Salt
One half teaspoon Pepper
10 ounce Fettuccini
Three fourths cup Halfandhalf
One half cup Butter or margarine; melted
One fourth cup Chopped fresh parsley
One fourth teaspoon Salt
One fourth teaspoon Pepper
One half 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 One fourth 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 halfandhalf, One half c. melted
butter, parsley, One fourth teaspoon salt, One fourth teaspoon pepper, stir well. Add
halfandhalf 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@aol.com on Jan 21, 1998