Monday, July 30, 2007

Chicken Fettuccine Supreme

I got this recipe years ago from Southern Living and still love it. It is one of John's favorites and is something I make for company from time to time. If I'm serving it for guests, I try to prep the ingredients earlier in the day so I can prepare it quickly for company. Oh yeah, this is very fattening! That's why it is so good.

Chicken Fettuccine Supreme

1/4 cup butter
1 1/4 lbs boneless, skinless chicken breasts, cut into 3/4 in pieces
3 cups sliced fresh mushrooms
1 cup chopped green onions
1 red pepper, cut into thin strips
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp pepper
10-12 oz uncooked fettuccine
3/4 cup half-and-half
1/2 cup butter, melted
1/4 cup chopped fresh parsley (optional)
1/4 tsp salt
1/4 tsp pepper
1/2 cup grated Parmesan cheese
1 cup chopped pecans, toasted (optional)

Cook fettuccine according to package directions, omitting salt.

Meanwhile, melt 1/4 cup butter in large skillet; add chicken pieces and cook until browned. Remove chicken from skillet, reserving pan drippings in skillet; set chicken aside.

Add mushrooms and next 5 ingredients to pan drippings in skillet, and saute until veggies are tender. Add chicken; reduce heat and cook 15 minutes or until chicken is done and mixture is thoroughly heated.

In small bowl, combine half-and-half, 1/2 cup melted butter, parsley, 1/4 tsp salt and 1/4 tsp pepper; stir well. Add to cooked and drained fettuccine; toss gently to combine. Add chicken mixture and parmesan to fettuccine; toss gently to combine. Sprinkle with pecans and serve immediately.

**I don't usually garnish with pecans...there's enough fat without adding more. And, I do use fat-free half-and-half to offset the stick and a half of butter! Yikes.

1 comment:

Chris said...

That sounds so delicious!!!