Recipe - Chef Pauls Chicken Diane

6 ounce Uncooked dry pasta
Three fourths cup Unsalted butter (in all)
1 tablespoon Plus 2 teaspoons Cajun Magic
Poultry Magic
Three fourths pound Boneless; skinless chicken
breasts, cut into strips
3 cup Sliced mushrooms
One fourth cup Minced green onion tops
3 tablespoon Minced parsley
1 teaspoon Minced garlic
1 cup Chicken stock or water

Cook pasta according to package directions just to al dente stage.
Immediately drain and rinse with hot water to wsh off starch, then with
cold water to stop cooking process; drain again. To prevent pasta from
sticking together, pour a very small amount of oil in palm of your hand and
rub throught pasta.

Mash 4 tablespoons of the butter in medium bowl and combine with Poultry
Magic and chicken. Heat large skillet over high heat until hot, about 4
minutes. Add chicken pieces and brown, about 2 minutes on first side and
about 1 minute on the other. Add mushrooms and cook 2 minutes. Add green
onions, parsley, garlic, and stock. Cook 2 minutes more oruntil sauce is
boiling rapidly. Add remaining butter (cut into pats), stirring and shaking
pan to incorporate. Cook 3 minutes and add cooked pasta. Stir and shake pan
to mix well. Serve immediately. 2