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Kat's Chicken and Pasta

2 skinless, boneless chicken breasts, 12 ounces total
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
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)

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.

If your compassion does not include yourself, it is incomplete.

- Jack Kornfield