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                 Chicken Diana

1/2 pound fresh mushroom, sliced
6 ounces unsalted butter, or margarine
1 tablespoon plus
2 teaspoons Cajun seasoning
12 ounces skinless boneless chicken breasts, *cut into strips
1/4 cup green onion tops, minced
3 tablespoons fresh parsley, minced
1 teaspoon fresh garlic clove, minced
1 cup chicken stock 6 ounces pasta

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 minutes 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.

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