1/4 c. (1/2 stick) butter
1 lb. boneless chicken breasts, cut into 3/4 inch pieces
3 c. sliced mushrooms
1 c. sliced green onions with tops
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
10 oz. fettuccine
1/2 c. (1 stick) butter, melted
1 egg yolk
2/3 c. half and half cream
2 tbsp. chopped fresh parsley
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 skillet; add chicken and saute until lightly browned. Remove chicken from skillet and set aside. Leave pan drippings in skillet. Add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder to skillet. Saute until vegetables are tender. Add chicken; simmer 20 minutes or until chicken is done.

Cook fettuccine according to package directions omitting salt. Drain noodles. Combine 1/2 cup melted butter, the egg yolk, the half and half, parsley, 1/4 teaspoon each of salt, pepper and garlic powder. Stir into fettuccine.

Add cheese, tossing until well mixed. Add chicken and vegetable mixture and toss. To serve, arrange on serving platter and sprinkle with pecans. Serve immediately.

Makes 6 servings.