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

Melt 1/4 cup butter in a large skillet; add chicken pieces and cook until browned. Remove chicken from skillet, reserving pan drippings in skillet; set chicken aside.

Add mushrooms and next 5 ingredients to pan drippings in skillet and saute until vegetables are tender. Add chicken; reduce heat and cook 15 minutes or until chicken is done and mixture is thoroughly heated. Set aside and keep warm.

Cook fettucini according to package directions, omitting salt; drain. Place fettucini in a large bowl. Combine half and half, 1/2 cup melted butter, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir well. Add half and half mixture to fettucini; toss gently to combine. Sprinkle with pecans, and serve immediately. Yield: 6 servings.