Chicken Diana

6 oz uncooked dry pasta
¾ cup (1½ sticks) softened unsalted butter, in all
2½ tablespoons Chef Paul Prudhomme's Poultry Magic®
1 lb boneless, skinless chicken breasts, cut into strips
3 cups sliced mushrooms (about 8 ounces)
¼ cup minced green onion tops
1 tablespoon minced parsley
1 tablespoon minced garlic
1 cup basic chicken stock, or water
¼ cup heavy cream

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 oil in palm of your hand and rub through pasta.

Place 4 tablespoons of softened butter in medium bowl and combine with Poultry Magic® and chicken.

Heat large skillet over high heat until hot, about 2 minutes. Add chicken pieces and mushrooms. Sauté for about 3 minutes. Add green onions, parsley, garlic and stock. Cook 2 minutes more or until sauce is boiling rapidly.

Add remaining butter (cut into pats) and heavy cream, stirring and shaking pan to incorporate. Cook 3 minutes and add cooked pasta.

Stir and shake pan to mix well. Serve immediately.