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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is one I found on the web. It's a top request. Ingredients:
2 boneless skinless chicken breasts, 12 ounces total |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped green bell pepper |
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 onion |
6 ounces pasta (fettucini or angel hair work well, but use your favorite) |
Directions:
1. 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.
2. Place a skillet over high heat and add the white onions, celery, bell pepper and the remaining 1 teaspoon of Meat Magic.
3. Cook over high heat, shaking pan and stirring occasionally (don't scrape!) for 5 minutes.
4. Add 1/2 cup chicken stock, start scraping up the browned coating on the bottom of the pan and cook another 4 minutes.
5. Stir in the chicken mixture and cook 4 minutes.
6. Add the flour and stir well, cooking another 2 minutes.
7. Now add the mushrooms and garlic, folding in carefully so the mushrooms don't break.
8. Add 1/2 cup chicken stock and scrape up the pan bottom.
9. Cook 4 minutes and add another 1/2 cup stock, stirring and scraping.
10. Continue cooking another 5 minutes, then add the green onions and the remaining 1/2 cup stock.
11. Stir and scrape well.
12. Cook 5 more minutes and remove from heat.
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