¼ cup butter or margarine
1 ½ pounds boneless, skinless chicken breasts, cubed
2 cups sliced fresh mushrooms
1 cup green onions, chopped
1 small red bell pepper, sliced
2 cloves garlic, crushed
Salt
Pepper
Cayenne pepper
1 ½ oz pack uncooked fettuccine noodles
¾ cup half and half
½ cup butter or margarine, melted
¼ cup fresh parsley, chopped
½ cup shredded parmesan cheese
1 cup chopped pecans

Melt ¼ cup of butter in a large skillet over medium heat; add chicken, and cook, stirring constantly until browned. Remove chicken from skillet, serving pan drippings in skillet; set chicken aside.

Add mushrooms, green onions, bell pepper, garlic, salt, pepper, and cayenne pepper to pan drippings in skillet, and cook, stirring constantly until vegetables are tender.

Add chicken; reduce heat, and cook 15 minutes or until chicken is tender, or mixture is thoroughly heated.  Set aside and keep warm.

Cook fettuccine noodles according to package, then drain. Place cooked fettuccine in a large bowl.

Combine half and half, melted butter, parsley, salt, pepper, and parmesan    
cheese in a small bowl; stir well. Add to fettuccine; toss gently to combine.

Add chicken mixture and parmesan cheese mixture to fettuccine; toss gently to combine.  Sprinkle with pecans, and serve immediately.

Make 6 servings.