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Ingredients Jump to Instructions ↓

  1. 1 Tablespoon olive oil, extra light

  2. 1/4 Teaspoon sesame oil

  3. 4 chicken breasts without skin -- cut in

  4. 3/4" slices

  5. 3 Cups mushrooms -- sliced

  6. 1 Cup green onions -- sliced

  7. 1/2 Teaspoon salt

  8. 10 Ounces fettuccine -- uncooked

  9. 1/4 Cup olive oil, extra light -- melted

  10. 1 egg yolk

  11. 2/3 Cup Milk

  12. 2 parsley sprigs -- chopped

  13. 1/4 Teaspoon salt

  14. 1/4 Teaspoon pepper

  15. 1/4 Teaspoon garlic powder

  16. 1/4 Cup parmesan cheese -- grated

  17. 1/2 Cup pecans -- toasted and chopped

Instructions Jump to Ingredients ↑

  1. Preparation : Melt 1/4 cup margarine in a large skillet; add chicken and saute until lightly browned. Remove chicken from skillet and set aside. Leave pan drippings in skillet. Add mushrooms, green onions,1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder to skillet. Saute until vegetables are tender. Add chicken; simmer 20 minutes or until chicken is done. Cook fettuccine according to package directions, omitting salt. Drain noodles. Combine 1/2 cup melted margarine and remaining ingredients except cheese and pecans. Stir into fettuccine. Add cheese, tossing until mixed well. Add chicken and vegetable mixture and toss. To serve, arrange on platter and sprinkle with pecans.

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