| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Main dish | 2 | Servings |
INGREDIENTS
| 6 | oz | Pasta; uncooked, dry |
| 3/4 | c | Unsalted butter |
| 1 | tb | Cajun Magic Poultry Seasoning Plus 2 teaspoons |
| 3/4 | lb | Chicken breasts; boneless, skinless, cut into strips |
| 3 | c | Mushrooms; fresh, sliced |
| 1/4 | c | Green onion; tops only, minced |
| 1 | ts | Garlic; minced |
| 1 | c | Chicken stock; or water |
INSTRUCTIONS
BARB DAY Cook pasta according to package directions just to al dente stage. Immediately drain and rinse with hot water to wash off starch, then with cold water to stop cooking process; drain again. To prevent pasta from sticking together, pour a very small amount of oin in the palm of your hand and rub through the pasta. Mash 4 tablespoons of the butter in a medium bowl and combine with the 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 or until sauce is boiling rapidly. Add remaining butter (cut into pats), stirring and shaking pan to incorporate. Cook 3 minutes and add the cooked pasta. Stir and shake the pan to mix well. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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