Pan seared chicken breast in a buttery cream sauce tossed in fettuccine noodles with Parmesan cheese and toasted pecans.
Chicken Pecan Fettuccine
During the Christmas holidays last year, a popular food blogger posted a cranberry sauce recipe that very often, at least down south, has pecans in it, though this midwestern blogger could not understand why anybody would want to do that! Why everybody down south knows why... it's because pecans are good of course! And generally speaking, plentiful around here, though it seems less so these days.
Growing up, I can remember my Mama getting those big ole paper grocery bags from folks on The Point in Biloxi who kept pecan trees and would sell them on the side for some extra Christmas money. The bags would be overstuffed with whole pecans fresh off the tree and just waiting for eager hands to crack them. In fact, so many folks were selling pecans in those days that in order to compete for sales, for a slightly higher cost, you could often find them already cracked. Then all you'd have to do would be to pick them.
Let me tell you though, that cracking is some hard finger work, so naturally Mama took on the brunt of that as we kids, if we even bothered to help at all, quickly got bored. But, seeing as this occurred right before the two major holidays, we knew some goodies would be coming from those pecans - Mama's Finger Cookies, Fresh Apple Cake, and of course, the ultra-famous holiday pastry, Pusharatas, just to name a few!
We do tend to include pecans in many recipes in the south - both sweet and savory - and I suppose in places that many cooks not from the south might indeed find odd. Oh well, just one of our southern quirks I guess, but take my word for it, in this pasta recipe adapted from Southern Living, it really works! Enjoy.
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