| Chicken Fettuccini
1/4 cup of butter or margarine
1 1/4 pounds of boneless, skinless chicken
3 cups of sliced mushrooms
1 cup of sliced green onions
1 small Red pepper, cut in thin strips
1 Clove garlic, crushed
1/2 teaspoon of salt
1/2 teaspoon of pepper
10 ounces of fettuccini
3/4 cup of Half-and-half
1/2 cup of butter or margarine; melted
1/4 cup of chopped fresh parsley
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup of grated parmesan cheese
1 cup of toasted chopped pecans |
|
It comes from Oxmoor Houses 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 1/4 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 sauté 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 half-and-half, 1/2 cup of melted butter, parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, stir well. Add half-and-half 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
|
