1 lb. cappeloni (very thin spaghetti)
1/4 lb. mushrooms, sliced
3/4 scallions, chopped fine
3/4 lb. shrimp, 35 count
1 chicken breast, cut in sm. pieces
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. ground red pepper
1/2 tsp. garlic powder
1 tsp. thyme
1 tsp. paprika

Saute mushrooms, chicken breasts, shrimp scallions in 8 tablespoons butter (1/4 pound) until shrimp turns red and chicken cooked. Add 1 small can chicken stock and spices. Pour over cooked spaghetti and serve.