1/4 c. butter
1 1/4 lbs. boneless, skinless chicken breasts, cut into 3/4 inches
3 c. fresh sliced mushrooms
1 c. green onions, chopped
1 sm. sweet red pepper, cut into thin strips
1 clove garlic, chopped
1/2 tsp. salt
1/2 tsp. pepper
10 oz. uncooked fettuccine
3/4 c. half & half
1/2 c. butter, melted
1 c. fresh parsley, chopped
1/4 tsp. salt
1/4 tsp. pepper
1 c. pecans, chopped, toasted
Parmesan cheese

Melt 1/4 cup butter in large skillet; add chicken pieces and cook until browned. Remove chicken from skillet leaving the drippings. Add mushrooms and the next five ingredients to pan drippings and saute until vegetables are tender. Add chicken, reduce heat and cook 15 minutes or until chicken is done. Set aside and keep warm. Cook fettuccine according to package directions omitting salt and drain. Place fettuccine in large bowl. Combine half and half, 1/2 cup melted butter, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper and stir well. Add half and half mixture and Parmesan cheese to fettuccine, toss gently to combine. Sprinkle with pecans and serve immediately. Serves 6.