Chicken - Pecan Fettuccine - cooking recipe

Ingredients

1/4 cup butter
1 lb boneless chicken breast, cut, into 3/4-inch pieces
3 cups mushrooms, sliced
1 cup green onions with top, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
10 ounces uncooked fettuccine
1/2 cup butter, melted
1 egg yolk
2/3 cup half-and-half cream
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup parmesan cheese, grated
1 cup chopped pecans, toasted

Preparation

Melt 1/4 cup butter in a large skillet add chicken and saute 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.
Saute 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.