Daily Recipe 01/06/04 : Fettuccine with Chicken and Pecan
New York City

Fettuccine with Chicken and Pecan recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/06/04 : Fettuccine with Chicken and Pecan
"Fettuccine with Chicken and Pecan"
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1 pound chicken breasts, skinned and boned
3/4 cup butter, divided
3 cups sliced fresh mushrooms
1 cup sliced green onions
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder, divided
10 ounces fresh fettuccine
1 egg yolk
2/3 cup half and half
2 tablespoons freshly chopped parsley
1/2 cup freshly grated Parmesan cheese
1 cup chopped pecans, toasted

Cut chicken into 3/4 inch pieces.  Melt 1/4 cup butter in a large skillet.  Sauté chicken until lightly browned. Remove chicken from skillet and set aside.  To drippings in skillet, add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder.  Sauté until mushrooms are tender. Return chicken to skillet and simmer for 20 minutes, or until chicken is done.  Cook fettuccine in boiling salted water until al dente.  Drain well. Melt remaining 1/2 cup butter and combine with egg yolk, half and half, parsley, and remaining salt, pepper, and garlic powder.  Stir butter sauce into fettuccine.  Sprinkle with cheese, tossing until well mixed. Add chicken and mushroom mixture;  toss until combined.  To serve, arrange fettuccine on a warm platter and sprinkle with toasted pecans. Makes 6 servings.
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