Chicken with Pecan Cream Sauce

I know what you're thinking. Cream sauce? I can't do cream sauce! Wait! This is unlike any cream sauce you've ever had. This dish is adapted from Cooking Light. As you know I'm a big fan and faithful reader of Cooking Light. A couple of years ago I picked up the chicken cookbook and have made nearly half of the recipes now.

Only one (Tandoori Chicken) dish was disappointing. Chicken with Pecan Cream Sauce is a definite favorite and is a perfect quick and easy dish to prepare for autumn. The combination of flavors is a surprising change and you'd never guess that there is not one drop of cream in the "cream" sauce.

3/4 cup coarsely chopped pecans, toasted

1 cup water

1/2 cup lowfat milk

2 1/2 tsps salt, divided

6 (6 oz each) skinless, boneless chicken breast halves

1 tsp freshly ground black pepper

1/4 cup finely chopped onions

1 (8 oz) pkg presliced mushrooms, rinsed and dried

4 cups cooked eggs noodles (delicious with whole wheat noodles too)

Chopped fresh parsley

Place pecans in a food processor (this works better than a blender for this recipe) and process until smooth, about 1 minute. Scrape sides of bowl and add water, milk and 1 1/2 tsp salt while processor is on.

Sprinkle chicken with remaining 1 tsp salt and pepper. Heat a large nonstick skillet over medium-high heat and coat with nonstick cooking spray. Add chicken and saute 3-5 minutes on each side or until done. Remove chicken from pan and keep warm.

Add onions and mushroom to pan, saute 3 minutes or until mushroom give off their juices. Stir in pecan cream and bring to a boil. Cook 1 1/2 minutes. Place 2/3 cup noodles on each of the 6 plates. Slice chicken; top each serving with 1 chicken breast half and 1/3 cup sauce. Garnish with parsley.