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.

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 in microwave-safe dish. Cover and microwave on HIGH 4 minutes, stirring halfway through cook time, or until desired tenderness.
2. Stir in cheese and lemon juice. Serve.