Chicken Pecan Fettuccini Food

HOMEMADE CHICKEN FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

CHICKEN PECAN FETTUCCINE

Steps:

• 1. Melt 1/4 cup butter in a large skillet Add chicken pieces and sauté until lightly browned then remove chicken from skillet and set aside
• 2. To the pan drippings in the skillet add the mushrooms,1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder and sauté till tender
• 3. Add chicken back to the skillet with the mushrooms and simmer about 20 minutes till chicken is done
• 4. Cook fettuccini according to the package directions on the box then drain the pasta and set aside for a minute
• 5. In the pasta pan combine the 1/2 cup of butter and next six ingredients and heat until hot, not boiling, on stove
• 6. Stir in the drained pasta and toss Add the cheese and mix well
• 7. Serve on a platter and sprinkle with the toasted pecans
• 8. Note: to toast the pecans I put them in a iron skillet on medium heat and stirred every few minutes to keep from burning, they turned out perfect without any butter or oil in the skillet

CHICKEN & VEGETABLE FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Drain fettuccine; toss with 3 tablespoons butter., Meanwhile, in a large saucepan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in flour until blended; gradually whisk in broth, cream, salt and pepper. Bring to a boil, stirring constantly; cook 8-10 minutes or until thickened, stirring occasionally., Stir in vegetables; return just to a boil. Stir in chicken; heat through. Serve with fettucine. Freeze option: Do not cook fettuccine. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare fettuccine as directed. Place chicken mixture in a saucepan or skillet; cook over medium-low heat until heated through, stirring occasionally. (Sauce may appear curdled initially, but will become smooth upon heating.) Serve with buttered fettuccine.

CHICKEN PECAN FETTUCCINE

Steps:

• Equipment: 1 large ziploc bag.
• Bring water to boil for pasta.
• Combine flour and seasoned salt in zip-top bag shake to mix. Add chicken and shake to coat.
• Preheat large saute pan on medium-high heat for 2-3 minutes. Add butter and swirl to coat. Add garlic and chicken; cook for 5 minutes stirring occasionally to brown.
• Stir mushrooms into chicken; cook 4 minutes, stirring occasionally, or until tender.
• Add pasta to boiling water and cook to desired doneness.
• Add wine to pan and use it to deglaze, scraping up any bits stuck to pan. Then add cream and onions. Cook 5-7 minutes, or until sauce thickens.
• Drain pasta and stir into chicken. Sprinkle with pecans and cheese; serve.

CHICKEN - PECAN FETTUCCINE

Steps:

• Melt 1/4 cup butter in a large skillet add chicken and sauté until lightly browned.
• Remove chicken from skillet and set aside.
• Leave pan drippings in skillet, Add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder to skillet.
• Sauté until vegetables are tender.
• Add chicken; simmer 20 minutes or until chicken is done.
• Cook fettuccine according to package directions, omitting salt. Drain noodles.
• Combine 1/2 cup melted butter and remaining ingredients except cheese and pecans.
• Stir into fettuccine.
• Add cheese, tossing until mixed well.
• Add chicken and vegetable mixture and toss.
• To serve, arrange on platter and sprinkle with pecans.

CREAMY CHICKEN, SQUASH & PECAN PASTA

Steps:

• Pour the stock into a pan and bring to a simmer. Add the squash and chicken, cover and bubble gently for 15 mins, or until the chicken and squash are cooked. If the chicken cooks first, remove from the pan, set aside and keep boiling the squash until tender. Scoop the squash out with a slotted spoon, leaving just the stock in the pan.
• Bring the stock back to the boil and add the pasta; the liquid should just cover the pasta. Cook, stirring regularly, until the pasta is just tender and most of the stock has been absorbed (top up with water if necessary). Shred the chicken.
• Return the squash to the pan and add the cream cheese, pecans, parsley and parmesan. Simmer for another min or two, then add the chicken. Season and serve with extra parmesan, if you like.

CHICKEN PECAN FETTUCCINI

Steps:

• Melt 1/4 c. butter; add pecans & sauté 3 minutes. Remove, leave drippings. Sauté chicken 5 - 7 minutes. Remove, leave drippings. Add mushrooms, green onions, bell peppers. Sauté, remove & leave drippings. Stir in remaining 1/4 c. butter, half & half, salt & pepper. Stir often for 3 minutes. Stir in cheese & parsley; toss with chicken, vegetables & fettuccine. Sprinkle with pecans.

PECAN CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13x9-in. baking dish. (Crust will be crumbly.) , Bake at 350° for 10 minutes or until lightly browned., In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

PECAN CHICKEN

Steps:

• In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

BOURBON PECAN CHICKEN

Steps:

• Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
• Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.