Chicken Pecan Fettuccini Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
• Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
• Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
• Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.

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.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
• Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
• Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.

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.

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.

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.

Steps:

• In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.

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.

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

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.