Chicken with Mushroom-Pecan Cream Sauce

It's been a long time since I've updated my blog. I really wanted to make something quick and light, and I cam across this recipe I made once last year from Cooking Light. I wrote a note in the book that it was pretty good and Aubrey really liked it. This time around I think it was better. Aubrey kept telling me over and over how much he liked it.

Ingredients:
3/4 cup coarsely chopped pecans, toasted
1 cup water
1 and 1/4 tsp salt, divided
6 (4-ounce) skinless, boneless chicken breast halves
1 tsp freshly ground black pepper
Cooking Spray
1/4 cup finely chopped shallots
1 (8-ounce) package presliced mushrooms
4 cups hot cooked egg noodles
Chopped parsley (optional)

Directions:
1. 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.
2. Sprinkle chicken with remaining 1/2 tsp salt and pepper.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; saute 3 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Add shallots and mushrooms to pan; saute 3 minutes or until the mushrooms are tender. Stir in pecan cream; bring to a boil. Cook 1 and 1/2 minutes. Place 2/3 cup noodles on each of 6 plates. Top each serving with 1 chicken breast half and 1/3 cup sauce. Garnish with parsley, if desired.
Yield: 6 servings

Calories 378 (30% from fat); Fat 12.8 g (sat 1.6g, mono 6.5g, poly 3.8g); Protein 33.9g; Carb 31.2g; Fiber 3.7g; Chol 101mg; Iron 3.4mg; Sodium 573mg; Calc 32mg