- 1/4 cup [60 g] butter
- 1 pound [454 g] chicken whites, into 3/4-inch [2-cm] cubes
- 3 cups [750 mL] cleaned fresh mushroom slices
- 1 cup [250 mL] green onion slices [green part only]
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1/4 teaspoon [1 mL] garlic powder
- 10 ounces [284 g] uncooked fettucine noodles
- 1/2 cup [115 g] butter, melted
- 1 egg yolk
- 2/3 cup [160 mL] half-and-half
- 2 tablespoons [30 mL] freshly chopped parsley
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1/4 teaspoon [1 mL] garlic powder
- 1/2 cup [115 g] grated Parmesan cheese
- 1 cup [250 mL] chopped roasted pecans
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- Melt butter into a large frypan; lightly brown chicken cubes.
- Remove chicken cubes from frypan; reserve.
- To chicken cubes cooking fat, add mushroom and green onion slices, 1/2 teaspoon [2.5 mL] salt, 1/4 teaspoon [1 mL] pepper and 1/4 teaspoon [1 mL] garlic powder.
- Stir-fry vegetables until tender.
- Mix in reserved chicken cubes; leave to simmer for approximately 20 minutes, until chicken cubes are done, no longer pink inside.
- Meanwhile, boil fettucine noodles into boiling water following packaging instructions but without adding any salt.
- Drain noodles.
- Mix together melted butter, egg yolk, half-and-half, freshly chopped parsley and remaining salt, pepper and garlic powder.
- Mix into hot drained noodles.
- Then mix in grated Parmesan cheese, until well blended.
- Then mix in reserved chicken cubes and vegetables pieces.
- Serve pasta into a serving bowl, sprinkled all over with chopped roasted pecans.
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