Chicken with Pecan Cream and Mushrooms

Ingredients

• 1 teaspoon pepper black freshly ground
• 4 cups cooked egg noodles cooked
• 8 ounce mushrooms 
• 0.8 cup pecans toasted coarsely chopped
• 1.3 teaspoons salt divided
• 0.3 cup shallots finely chopped
• 24 ounce skinless boneless chicken breast halves boneless skinless
• 1 cup water 

Equipment

• food processor
• bowl
• frying pan

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 teaspoon salt; process until smooth, scraping sides of bowl once.
2. Sprinkle chicken with 1/2 teaspoon salt and pepper.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add chicken; saut 3 minutes on each side or until done.
5. Remove chicken from pan; keep warm.
6. Add shallots and mushrooms to pan; saut 3 minutes or until mushrooms are tender. Stir in pecan cream; bring to a boil. Cook 1 1/2 minutes.
7. Place 2/3 cup noodles on each of 6 plates. Top each serving with 1 chicken breast half and 1/3 cup sauce.
8. Garnish with parsley, if desired.