Ingredients:
2 boneless skinless chicken breasts, 12 ounces total
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1 tablespoon chef paul prudhomme meat magic seasoning, in all
2 cups defatted chicken stock, in all
2 tablespoons flour
3 cups thinly sliced fresh mushrooms
1 teaspoon minced garlic
1/2 cup chopped green onions
6 ounces pasta ( fettucini or angel hair work well, but use your favorite)
Directions:
Cut the chicken into thin strips, place in a small bowl and combine thoroughly with 2 teaspoons of the Meat Magic Cook pasta according to package directions.
Place a skillet over high heat and add the white onions, celery, bell pepper and the remaining 1 teaspoon of Meat Magic.
Cook over high heat, shaking pan and stirring occasionally (don’t scrape!) for 5 minutes.
Add 1/2 cup chicken stock, start scraping up the browned coating on the bottom of the pan and cook another 4 minutes.
Stir in the chicken mixture and cook 4 minutes.
Add the flour and stir well, cooking another 2 minutes.
Now add the mushrooms and garlic, folding in carefully so the mushrooms don’t break.
Add 1/2 cup chicken stock and scrape up the pan bottom.
Cook 4 minutes and add another 1/2 cup stock, stirring and scraping.
Continue cooking another 5 minutes, then add the green onions and the remaining 1/2 cup stock.
Stir and scrape well.
Cook 5 more minutes and remove from heat.
Servings: 6
Time preparation: 5 min.
Time total: 50 min.