This recipe for Chicken Pecan Fettuccine with Broccoli Italiano is from Publix (southern supermarket for those of you who know not of Publix). Every day around dinner time, if you are lucky, you walk into my local Publix and they are cooking something from the Publix Apron recipe book. The aroma is always enough to keep you around and watch. Once it’s ready they serve samples to all passerby’s and mmmmm it’s always good. To top if off, they suck you in by having all of the ingredients for the recipe right next to the cooking area so you can conveniently buy it and make it tonight! Geez that didn’t sound like a commercial at all! HAHAHA!

So here I am at Publix with my sister in-law, Natalia, with our already purchased Chinese food for the night’s dinner but along with our groceries we grab all of the ingredients to make this meal the following night. You may be thinking, “Eeew Chinese….why did they get Chinese?”

At this time I was still pregnant with Jacob and the Sunday prior my sister-in-law Susej told me if I wanted to induce my own labor I needed to do three things…1. Eat Chinese, 2. Go walking, and 3. Have a glass of wine. Well, I did all three within 24 hours and Tuesday night…after going into labor, I had this meal. I wanted to cook it and have time to shower before heading to the hospital but my contractions were pretty intense and happening every 3-5 minutes so Natalia stepped in and cooked it. She outdid herself and this has become her signature dish.

The Hospital

We went to the hospital right after this and she saved my sanity by being by my side throughout all of my labor and delivery. She also took the most important photos of my life…the birth of my and my husband’s son, Jacob. Most importantly she is one of the most loving and patient women I know.

Needless to say, this was a great last meal for the next 18 or so hours until I would eat again, after giving birth. There is currently no photo attached for reasons obvious but I hope to make it within the next two weeks so keep your eyes out for a photo of this yummy meal!

Thanks Natalia…this blog post is for you!

Chicken Pecan Fettuccine with Broccoli Italiano

Ingredients

* 2–3 green onions

* 1 lb boneless chicken tenders

* Large zip-top bag

* 8 oz fettuccine pasta

* 2 tablespoons flour

* 1 teaspoon seasoned salt

* 1 tablespoon butter

* 1 1/2 teaspoon roasted garlic

* 1 1/2 cups fresh pre-sliced mushrooms

* 1/4 cup white wine

* 1 cup heavy whipping cream

* 1/4 cup pecan pieces

* 2 tablespoons grated Parmesan cheese

Prepare

1. To begin, chop green onions finely and cut chicken into bite-size pieces, place in a large zip-top bag.

2. Next, cook pasta following package instructions.

3. Then, preheat large sauté pan on medium-high 2–3 minutes.

4. Add flour and seasoned salt to chicken; seal bag and shake to coat.

5. Place butter in pan and then add garlic and chicken; cook and stir 5 minutes to brown chicken.

6. Pour and stir in mushrooms; cook and stir 4 minutes or until tender.

7. Stir in wine, cream, and onions; cook and stir 5–7 minutes or until thickened.

8. Lastly, sprinkle with pecans and cheese; serve.

Broccoli Italiano

Ingredients

* 12 oz fresh broccoli florets

* 1 tablespoon olive oil

* 2 teaspoons roasted garlic

* 1 1/2 tablespoon fresh grated Parmesan cheese

* 1 tablespoon lemon juice

Prepare

1. First, combine broccoli, olive oil, and garlic.

2. Next, cover and microwave on HIGH 4 minutes, stirring once, or until tender.

3. Finally, stir in cheese and lemon juice. Serve.