Shelly's Recipe

CHICKEN PECAN FETTUCCINE

Category: Pasta - Baked

2–3 green onions
2 tbsp flour
1 tsp seasoned salt
large zip-top bag
1 lb chicken tenderloins
1 tbsp butter
1 tsp roasted garlic
1 cup sliced mushrooms (rinsed)
8 oz fettuccine
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup pecan pieces
2 tbsp grated Parmesan cheese

Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta. Chop (rinsed) green onions finely; set aside. Combine flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite-size pieces and place in bag. Wash hands. Seal bag tightly and shake to coat.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan and swirl to coat. Add garlic and chicken; cook 5 minutes, stirring occasionally, to brown chicken evenly. Stir mushrooms into chicken; cook 4 minutes, stirring occasionally.

Stir pasta into boiling water; boil 8 minutes, stirring occasionally, until tender. Add wine, whipping cream and onions to chicken. Cook 5–7 minutes, stirring occasionally, until sauce thickens. Drain pasta and stir into chicken. Sprinkle with pecans and cheese and serve. Serves 6