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Ingredientes
- 1/4 c. Butter or possibly margarine
- 1 1/4 lb Boneless, skinless chicken breast cut in 3/4" pcs
- 3 c. Sliced mushrooms
- 1 c. Sliced green onions
- 1 sm Red pepper, cut in thin strips
- 1 x Clove garlic, crushed
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 10 ounce Fettuccini
- 3/4 c. Half-and-half
- 1/2 c. Butter or possibly margarine, melted
- 1/4 c. Minced fresh parsley
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 c. Grated parmesan cheese
- 1 c. Toasted minced pecans
Direcciones
- It comes from Oxmoor House's Five Star Recipe Collection. It says it serves 6, but I have found which in our family of big eaters it serves more because it is extremely rich. Connie
- Heat 1/4 c. butter in large skillet, add in chicken and cook till browned.
- Remove chicken and set aside. Add in mushrooms and next 5 ingredients to pan drippings in skillet, and saute/fry' till vegetables are tender. Add in chicken, reduce heat and cook 15 min or possibly till chicken is done and mix is heated through. Set aside and keep hot.
- Cook fettuccini according to package directions, omitting salt, drain.
- Place fettuccini in a large bowl. Combine half-and-half, 1/2 c. melted butter, parsley, 1/4 tsp. salt, 1/4 tsp. pepper, stir well. Add in half-and-half mix to fettuccini; toss gently to combine. Add in chicken mix and cheese, stir to combine. Sprinkle with pecans and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 431 | |
| Calories from Fat 320 | 74% |
| Total Fat 36.77g | 46% |
| Saturated Fat 19.01g | 76% |
| Trans Fat 0.02g | |
| Cholesterol 115mg | 38% |
| Sodium 640mg | 27% |
| Potassium 444mg | 13% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.91g | 1% |
| Protein 20.98g | 34% |
