Looking for something special to fix this weekend? There’s no need to go to a restaurant when you can fix a five-star meal with very little fuss—right at home! And here’s something special: this rich and creamy sauce is dairy free!
Chicken with Mushroom-Pecan Cream Sauce
Prep time: 6 minutes; Cook time: 11 minutes
3/4 cup toasted pecans, roughly chopped
1 cup water
1 tsp salt
6 boneless, skinless chicken breast halves
1 tsp black pepper
1/4 cup finely chopped shallots or onion
1 ( 8 oz) pkg sliced mushrooms
4 cups hot cooked egg noodles
Chopped parsley, optional
Place the pecans in a food processor and process until smooth (about 1 minute). Scrape the sides of the bowl and with the motor running, add water and ½ tsp salt.
Sprinkle the chicken pieces with the remaining ½ tsp salt and the pepper. Heat a large skillet, spray with nonstick coating and sauté the chicken 3 minutes per side, or until done. Remove the chicken from the pan and keep warm.
Add shallots and mushrooms to the pan, sauté 3 minutes. Stir in the pecan cream and bring to a simmer. Simmer 1 ½ minutes. Place 2/3 cup noodles on each of 6 plates. Top each serving with 1 chicken piece and 1/3 cup sauce. Garnish with parsley.
Calories Per Serving (without pasta): 229, Fat:13 g (2 g Saturated Fat), Cholesterol: 64 mg, Sodium: 447 mg, Carbohydrates: 4 g, Fiber: 2 g, Protein: 26 g.
© 2009, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.