1. Equipment: 1 large ziploc bag. 2. Bring water to boil for pasta. 3. Combine flour and seasoned salt in zip-top bag shake to mix. Add chicken and shake to coat. 4. Preheat large saute pan on medium-high heat for 2-3 minutes. Add butter and swirl to coat. Add garlic and chicken; cook for 5 minutes stirring occasionally to brown. 5. Stir mushrooms into chicken; cook 4 minutes, stirring occasionally, or until tender. 6. Add pasta to boiling water and cook to desired doneness. 7. Add wine to pan and use it to deglaze, scraping up any bits stuck to pan. Then add cream and onions. Cook 5-7 minutes, or until sauce thickens. 8. Drain pasta and stir into chicken. Sprinkle with pecans and cheese; serve. ---------------------------------------------------------------------------
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