Chicken with Apricot Sauce

4 (3 ounce) skinless, boneless chicken breasts
2 cups sliced fresh mushrooms
1 onion, chopped
1 cup low sodium chicken broth
12 dried apricot halves, julienned
1/2 teaspoon grated nutmeg
1 tablespoon cornstarch
2 tablespoons plain or apricot flavored brandy
4 cups hot cooked spinach fettuccine
2 tablespoons pecan halves, coarsely chopped

Spray a large skillet with cooking spray and add the chicken. Brown for about two minutes on each side. Transfer to a plate. Spray again and add the mushrooms and onion. Cook and stir until softened, about five minutes. Add the broth, apricots and nutmeg. Cook, scraping up the brown bits about one minute.

Return the chicken to the skillet. Reduce the heat and simmer covered until cooked through about six to eight minutes.

In a small bowl, combine the cornstarch and brandy. Add to the chicken mixture, stirring constantly until the mixture boils and thickens. Serve the fettuccine, topped with the chicken mixture and sprinkle the top with pecans.