Paul Prudhomme'S Chicken Diane - cooking recipe

Ingredients

12 ounces boneless skinless chicken breasts, cut into strips (*)
1/2 lb fresh mushrooms, sliced
6 ounces unsalted butter or 6 ounces margarine
1 tablespoon cajun magic poultry seasoning
2 teaspoons cajun magic poultry seasoning
1/4 cup green onion top, minced
3 tablespoons fresh parsley, minced
1 teaspoon fresh garlic, minced
1 cup chicken stock
6 ounces pasta, dry (We like Fettuccine)
shrimp, may be substituted

Preparation

Cook pasta and set aside.
Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
Heat a skillet over a high fire until it's hot (about 4 minutes).
Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
Add mushrooms and cook 2 minutes.
Add green onions, parsley, garlic and stock.
Cook 2 more minutes or until the sauce is at a rolling boil.
Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
Cook for 3 minutes and add the cooked pasta.
Stir and shake the pan to mix well.
Serve immediately.