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Chicken Pecan Fettuccine
Recipes
Chicken Pecan Fettuccine
6 servings
35 minutes total

Ingredients

  • 3 green onions
  • 1 lb boneless chicken tenders
  • Large zip-top bag
  • 8 oz fettuccine pasta
  • 2 tablespoons all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 tablespoon salted butter
  • 1 teaspoon minced garlic
  • 1 cup sliced fresh white mushrooms
  • ¼ cup dry white wine
  • 1 cup heavy whipping cream
  • ¼ cup chopped pecans
  • 2 tablespoons grated Parmesan cheese

Steps

    1. Bring water to a boil for pasta. Chop green onions finely. Cut chicken into bite-size pieces and place in bag (wash hands). Add flour and seasoned salt to bag, seal, and shake to coat.
    2. Cook and drain pasta following package instructions.
    3. Meanwhile, preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add garlic and chicken; cook and stir 5 minutes until chicken is browned. Add mushrooms to pan; cook and stir 4 minutes or until mushrooms are tender.
    4. Stir in wine, heavy cream, and onions; cook and stir 5–7 minutes until sauce has thickened and chicken is 165°F. Add pasta and stir to combine. Sprinkle with pecans and cheese; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 430, Total Fat 23g, Sat Fat 11g, Trans Fat 0.5g, Chol 95mg, Sodium 350mg, Total Carb 34g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 6%, Calc 6%, Iron 10%, Potassium 6%