1/4 c. butter
1 lb. boneless chicken breasts, cut into 3/4 inch pieces
1 c. sliced mushrooms
1 c. sliced green onions and tops
1/2 tsp. salt
1/4 tsp. pepper
10 oz. uncooked spinach fettucini noodles
1/2 c. butter
2 tbsp. chopped parsley
1 egg yolk
2/3 c. half & half
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 c. Parmesan cheese
1 c. chopped pecans, toasted

Melt 1/4 cup butter in large skillet. Add chicken and saute until lightly browned. Remove chicken (leave pan drippings) and add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and saute vegetables until tender. Add chicken and simmer 20 minutes or until done. Cook noodles. Drain.

Combine 1/2 cup butter and remaining ingredients except for cheese and pecans. Stir into noodles. Add cheese and toss. Add chicken and toss or put on top of noodles. Sprinkle each serving generously with pecans.