Adapted from a Southern Living recipe
Posted at http://mynew30.blogspot.com/
12 ounces of fettuccine noodles {reserve some of the pasta water}
1 tablespoon of butter
3/4 cup of chopped pecans
2 tablespoons of olive or canola oil
1 pound of boneless, skinless chicken breasts, cut into bite sized chunks
1 cup of sliced green onions
10 turns of the pepper grinder
2 cloves of garlic, minced
3/4 cup of half and half
1/2 stick of butter, melted
Palmful of dried parsley
1/2 teaspoon of salt
6 turns of the pepper grinder
1/2 cup of grated Parmesan cheese
Put on a pot of generously salted water for the pasta and cook according to package directions. You will need some of the pasta water to deglaze the pan, so if you drain the pasta early, reserve about 1 to 1-1/2 cup of the water.
In a separate small skillet melt a tablespoon of butter and add the pecans; toast over medium high heat until crisp and aromatic. Transfer to a small dish and set aside.
Add oil to a large skillet and heat over medium to medium high heat. Add the chicken and cook until seared and brown on the outside. Remove and set aside. Add the green onion and pepper to the skillet and cook until softened; add garlic and cook another minute or two. Take 1/2 to 1 cup of water from the pasta and deglaze the pan. Return the chicken to pan and turn down to medium low heat to hold.
Melt the butter and combine it with the half and half, and add the parsley, salt and pepper, mixing well.
Drain the pasta and return it to the pasta pot. Add the half and half mixture to the hot fettuccine and mix well. Add the Parmesan cheese and toss. Pour the fettuccine mixture into the larger skillet with the chicken and turn until everything is well heated and blended well. Transfer to a large pasta platter or individual plates and sprinkle with the toasted pecans. Serve immediately.
