Ingredients

• 3 green onions
• 1 lb boneless chicken tenders
• Large zip-top bag
• 8 oz fettuccine pasta
• 2 tablespoons flour
• 1 teaspoon seasoned salt
• 1 tablespoon salted butter
• 1 teaspoon minced garlic
• 1 cup sliced 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 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 chicken; seal bag and shake to coat.
2. Cook pasta following package instructions; drain. 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 browned.
3. Add mushrooms to pan; cook and stir 4 minutes or until tender. Stir in wine, 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.

Ingredients

• 12 oz fresh broccoli florets
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon lemon juice

Steps

1. Combine broccoli, olive oil, and garlic. Cover and microwave on HIGH 4 minutes, stirring halfway through cook time, or until tender.
2. Stir in cheese and lemon juice. Serve.