CHICKEN WITH PECAN CREAM AND MUSHROOMS
Steps:
- Place pecans in a food processor; process until smooth (about 1 minute) scraping sides of bowl once. With processor on, add water and 3/4 tsp salt, process until smooth, scraping sides of bowl once. Sprinkle chicken with 1/2 tsp salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, saute 3 min on each side or until done. Remove chicken and keep warm. Add shallots and mushrooms to the pan, saute 3 minutes until mushrooms are tender. Stirl in pecan cream, bring to a boil. Cook 1 1/2 min. Place 2/3 cup noodles on each of 6 plates. Top each serving with 1 chicken breast and 1/3 cup sauce.
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