| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Uncooked dry pasta |
| 3/4 |
c |
Unsalted butter (in all) |
| 1 |
tb |
Plus 2 teaspoons Cajun Magic Poultry Magic |
| 3/4 |
lb |
Boneless; skinless chicken breasts, cut into strips |
| 3 |
c |
Sliced mushrooms |
| 1/4 |
c |
Minced green onion tops |
| 3 |
tb |
Minced parsley |
| 1 |
ts |
Minced garlic |
| 1 |
c |
Chicken stock or water |
INSTRUCTIONS
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 Servings
Posted to recipelu-digest Volume 01 Number 167 by "lbrandau"
<lbrandau@intrnet.net> on Oct 26, 1997
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