Chicken Pecan Fettuccini Recipes
PECAN CHICKEN
A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.
CHICKEN - PECAN FETTUCCINE
Make and share this Chicken - Pecan Fettuccine recipe from Food.com.
Provided by LoversDream
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 735.3, Fat 51.5, SaturatedFat 21.9, Cholesterol 198.1, Sodium 656.7, Carbohydrate 40.7, Fiber 4.2, Sugar 2.8, Protein 30.3
CHICKEN PECAN FETTUCCINE
I was given this by my niece and its so good,the toasted pecans make such a difference
Provided by janet s
Categories Other Main Dishes
Number Of Ingredients 15
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
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CHICKEN IN A PECAN AND ANCHO CHILE SAUCE - PATI JINICH
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- Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.
- Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened. Set aside and let cool. Transfer to a blender, add the charred onion and garlic, and puree. If your blender is small, do this in batches.
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