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.