6 chicken breast halves
3 ⁄4 cup butter or margarine, softened
1 ⁄3 cup sliced green onions
1 ⁄4 cup chopped fresh parsley
3 1 ⁄2 tablespoons Dijon mustard
12 ounces uncooked fettuccine Garnish: fresh parsley sprigs Loosen skin from chicken, forming a pocket without detaching skin. Set aside. Combine butter and next 3 ingredients, mixing well. Place 11⁄2 tablespoons butter mixture under skin of each piece of chicken; reserve remaining mixture.
Place chicken, skin side up, in a lightly greased 13- x 9- x 2-inch baking dish. Bake at 350° for 1 hour, basting occasionally with pan drippings. Cook fettuccine in a Dutch oven according to package directions; drain and return to pan. Add remaining butter mixture, tossing well. Serve with chicken. Garnish, if desired. Yield: 6 servings.