Chicken with Pecan Cream and Mushrooms

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.

Sprinkle chicken with 1/2 teaspoon salt and pepper.

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Add chicken; saut 3 minutes on each side or until done.

Remove chicken from pan; keep warm.

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.

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.