I’m so very honored to have a chance to know each one of you. We’re a rag tag family made up of good hearted, hard working, life triumphing, loving people and when we come together on Southern Plate the atmosphere is truly amazing to experience.
Today’s recipe and story are yet another perfect example of that. I’ll send out another call for submissions in a month or so to email subscribers but we’ve still got many wonderful recipes from your heritage waiting to be shared. I know you’ll enjoy hearing from Aimee today and join with me in sending love to both her and her wonderful mother for sharing this moment in their lives with us.
My mom shared this recipe for her Chicken Fettucini with me when I was growing up. It’s definitely a family favorite at our house. When I went off to college and law school, I made sure that a copy of the recipe came with me. It’s one of the dishes that reminds me of home and when I would make it for myself and friends, I was instantly transported across several states into our kitchen.
And when my mom went through cancer treatments a few years ago, she looked forward to a heaping bowl of this fettucini to feed her soul. The picture of us was taken almost 3 years ago when she and I went to Disney World (our favorite vacation spot) to celebrate the completion of her treatments.
It is one of our “go to” recipes when we have company coming over, whether it’s holiday time, or just a special visit. Never living near most of our family, we always pull this recipe out when they come to visit. And the meal is always followed with compliments. There’s always plenty to go around and the leftovers are usually better than the first day!
This delightful twist on standard chicken fettucini (complete with a creamy buttery sauce and the warm crunch of pecans…mmmmmm!) has a soft
spot in the bellies of my family and I hope it finds one in yours too.
~ Aimee Gibbs
- 1 lb boneless skinless chicken breasts cut into bite-size cubes
- 8 ounces sliced mushrooms
- 3 bunches green onions chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 10 ounces fettucini
- 1/2 cup butter
- 1 egg yolk
- 2/3 cup half & half
- 2 tablespoons parsley
- 1/2 cup Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 6 ounces chopped pecans
- Sauté chicken in butter. Remove from pan and set aside. In same pan saute mushrooms, onions, salt, pepper and garlic powder. Add chicken
- back to pan. Cover and set aside.
- For sauce, slowly bring to a low boil butter, egg yolk, half & half, parsley, salt, pepper & garlic. Then add Parmesan cheese. Stir till thickened. Add pecans, stir. Then add chicken mixture - Stir.
- Pour over cooked fettucini noodles, Coat noodles. Serve and enjoy!
You don’t really understand human nature unless you know why a child on a merry-go-round will wave at his parents every time he goes around, and why his parents will always wave back.
Note: It got the better of me. This recipe sounded so good I just had to make it last night. GOOD GRAVY, IT WAS AMAZING! It was so good I felt like I needed to tip myself and call the manager over! Ricky agreed.
Sounds incredible !! We are big chicken eaters and always looking for new recipes. Thank you Amiee and God bless you and your mom.
Ooooh I definitely will have to try this one….
I’ve made this several times now since the first time I saw this post. It’s a family favorite. The pecans really really make the dish special! 🙂
I love this dish and it will now become one of my go-to-dishes. I need to make a meal of it – what are your suggestions to pair with it?
I like the idea of putting pecans in this. So different. I’ve GOT to try it. Especially with the rave reviews. Thanks so much.
Oh Pam…it was so good the flavor is still haunting me and I’m wanting more. The pecans were p-e-r-f-e-c-t!
I made this for dinner Saturday night! It is so good! I couldn’t stop eating it, my husband said this receipe is a keeper! I wish my kids weren’t so picky, I think they would have loved it too! Thanks for an awesome receipe!
I cooked this last night for dinner. I was delicious and very quick to make. My husband really enjoyed it also. Thanks for sharing it with us. My mother’s recipes are usually the ones I always go back to time and again also.