Chicken Fettuccine Supreme

By Emily Johnson

• 1 1/4 c boneless skinless chicken breasts, cut into chunks
• 1/4 c olive oil
• Cook chicken until browned.  Remove chicken and save drippings.
• 1 c green onions, chopped
• 1 sweet red pepper, cut into thin strips
• 1 clove garlic, crushed
• 1/2 tsp salt
• 1/2 tsp pepper
• Sautee veggies in same pan that chicken was in until veggies are tender.  Add chicken back in and reduce heat.
• 1/4 c butter, melted
• 1/4 c olive oil
• 3/4 c half ‘n’ half
• 1/4 c fresh parsley, chopped
• 1/4 tsp pepper
• 1/4 tsp salt
• Mix together in a bowl.  Stir well and then add to cooked pasta.  Toss gently to combine.
• 10 oz cooked fettuccine
• 1/2 c parmesan cheese, grated
• Add chicken mixture to pasta and sauce.  Add parmesan cheese.
• 1 c pecans, chopped (optional)
• Sprinkle w/ pecans and serve immediately.