Chicken Pecan Fettuccine

Ingredients

• 2-3 green onions (rinsed)
• 2 tablespoons flour
• 1 teaspoon seasoning salt
• 1 lb boneless chicken tenders
• 1 tablespoon butter
• 1 tablespoon garlic, crushed
• 1 cup pre-sliced mushroom (rinsed)
• 8 ounces fresh fettuccine pasta
• 1/4 cup white wine
• 1 cup heavy whipping cream
• 1/4 cup pecan pieces
• grated parmesan cheese

Directions

1. 1

   1. Fill a large saucepan with water. Bring to a boil for the pasta.

2. 2

   2. Chop green onions finely, set aside.

3. 3

   3. Combine flour and seasoned salt in zip top bag. Shake to mix. Cut chicken into bite sized pieces and place in bag. Seal tightly and shake to coat.

4. 4

   4. Preheat large sautee pan on medium high 2-3 minutes. Place butter in pan, swirl to coat. Add garlic and chicken. Cook 5 minutes, stirring occasionally, to brown chicken evenly.

5. 5

   5. Stir mushrooms into chicken. Cook 4 minutes, or until tender, stirring occasionally.

6. 6

   6. Add wine, cream, and onions to chicken. Cook 5-7 minutes, stirring occasionally, or until sauce thickens.

7. 7

   7. Add pasta to water. Cook according to package directions.

8. 8

   8. Drain pasta and stir into chicken. Garnish with pecans and cheese. Serve.