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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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this comes from the Apron's line of recipes for Publix. I was shopping when they had just started cooking this and the smell drove me crazy. When I finally made it at home, it was ridiculously easy, and the taste was even better than the smell. I am contemplating substituting shrimp for the chicken. If any of you try that please let me know how it turns out. 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. Fill a large saucepan with water. Bring to a boil for the pasta.
2. Chop green onions finely, set aside.
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. Preheat large sauté 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. Stir mushrooms into chicken. Cook 4 minutes, or until tender, stirring occasionally.
6. Add wine, cream, and onions to chicken. Cook 5-7 minutes, stirring occasionally, or until sauce thickens.
7. Add pasta to water. Cook according to package directions.
8. Drain pasta and stir into chicken. Garnish with pecans and cheese. Serve.
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