Chicken Pecan Fettuccine

Chicken Pecan Fettuccine

This is yet another wonderful recipe from the Publix Apron's Simple Meals. I'm in Publix's every couple of days and I love to try whatever their cooking in the store. Then I come home and figure out how I can fix it using Organic and whole wheat ingredients.

This might seem like a lot of steps and time consuming preparation but it really isn't. By the time your pasta finish boiling, your pretty much done.

It got 5 thumbs up from our family. And trying to PLEASE everyone at my table is a challenge. I especially liked this recipe because I can not ever just use 1 pound of chicken in my house. But mixing it in with the pasta makes the dish so much more!



The goods.....
1 lb. boneless chicken tenders
2-3 green onions, rinsed
1 cup fresh pre sliced mushrooms (optional)
1 teaspoon roasted garlic
1 teaspoon seasoned salt
2 tablespoons flour (I use whole wheat)
1 tablespoon butter
1/4 cup white wine
1 cup heaving whipping cream
1/4 cup pecan pieces
2 tablespoons grated Parmesan cheese

large zip lock bag
8 oz. fettuccine pasta (I use whole wheat)


Here we go.......

1. Fill large saucepan and boil water according to your package of pasta. Chop green onions finely; set aside.
2. Combine flour and seasoned salt in zip lock bag; shake to mix. Cut chicken into bite sized pieces and place in bag. Seal bag tightly and shake to coat.
3. Preheat large saute pan on medium - high for 2-3 minutes. Place butter in pan, swirl to coat. Add garlic and chicken; cook 5 minutes, stirring occasionally, or until tender.
4. Stir mushrooms into chicken; cook 4 minutes, stirring occasionally, or until tender.
5. Stir pasta into boiling water; boil according to package.
6. Add wine, cream and onions to chicken. Cook 5-7 minutes, stirring occasionally, or until sauce thickens.
7. Drain pasta and stir into chicken. Sprinkle with pecans and cheese; serve.

HAPPY COOKING!!