Eric's Puttanesca Pasta with Chicken or Shrimp

1 Boneless,  skinless chicken breast, cut into thin strips or 1 inch cubes
or 12 peeled, deveined shrimp (or both shrimp and chicken, what the heck)

1/2 Box pasta, mezza rigatoni or whatever pasta you like (also good with rice)
2 cups sliced mushrooms
2 Tbsp olive oil
2 Tbsp butter
1/2 Tsp red pepper flakes (more or less depending on how much heat you like)
1 Tsp capers
1 Tsp chopped garlic
1 Tsp diced pimentos
4 or 5 pitted black Kalamata olives sliced
Juice of one lemon
1 Tsp parsley flakes
1 Tsp fresh basil - optional
Salt & pepper
Grated Parmesan cheese

Start a pot of water, add pasta when boiling, pasta cooks in 10 minutes or so (don't over cook)
Heat half the oil and pepper flakes in a 10" iron skillet or saute pan
When oil is hot add the mushrooms, pinch salt and pepper and cook till nearly done
Add half the butter, the capers, garlic olives and pimento, stir in and saute for a minute or two
Move mixture to sides of pan and add chicken or shrimp, pinch salt and pepper
Stir everything together and continue cooking
Squeeze the lemon juice into the cooking mixture
Add the remaining butter and continue stirring
When the chicken is cooked through add the parsley (and basil), stir in
If mixture is too dry add some pasta water, pasta should be cooked by now (don't over cook)
Put pasta into serving bowl or individual bowls and ladle the chicken puttanesca on top
Sprinkle generously with cheese

Variations, separately or all together
~ 1 chopped anchovy added with capers, garlic etc.
~ 7 or 8 sliced cherry tomatoes, add after lemon juice
~ 1 slice thick bacon cut into 1" pieces, cook half way in oil and peppers before adding mushrooms