Chicken Big Mamou on Pasta

Chicken Big Mamou on Pasta

Pasta


 * 6     Quarts        Hot water
 * 3     Tablespoons   salt
 * 1/4 Cup           vegetable oil
 * 1 1/2 Pounds        Fresh spaghetti -- (1 lb Dry)

Seasoning Mix


 * 2     Teaspoons     Dried thyme Leaves
 * 3/4 Teaspoon      black pepper
 * 1 1/4 Teaspoons     Ground cayenne pepper
 * 1/2 Teaspoon      Dried sweet basil Leaves
 * 1     Teaspoon      white pepper

Sauce


 * 1     Pound         unsalted butter Plus
 * 2     Tablespoons   worcestershire sauce
 * 4     Tablespoons   unsalted butter
 * 1     Tablespoon    Tabasco sauce + 1 Teaspoon
 * 1     Cup           onions -- Chopped Very Fine
 * 2     Cans          tomato Sauce -- (16 Oz)
 * 4     Each          Med. garlic cloves -- Peeled
 * 2     Tablespoons   sugar
 * 2     Teaspoons     Minced garlic
 * 2     Cups          Green onions -- Chopped Very Fine
 * 3 1/4 Cups          Rich chicken stock -- (see Note

Chicken Seasoning Mix


 * 1 1/2 Tablespoons   salt
 * 1     Teaspoon      black pepper
 * 1 1/2 Teaspoons     white pepper
 * 1     Teaspoon      cumin -- (optional)
 * 1 1/2 Teaspoons     garlic powder
 * 1/2 Teaspoon      Dried sweet basil Leaves
 * 1 1/4 Teaspoons     Ground cayenne pepper
 * 2     Pounds        Boneless Chicken -- (see Notes)

Note: to Make a Rich chicken stock Strain The Basic Stock, Then ContinueSimmering it Until Evaporation Reduces The Liquid by Half. For Example, IfThe Recipe Calls For 1 Cup Rich Stock, Start it With at Least 2 Cups OfStrained Basic Stock. Dark Meat, Cut Into 1/2-Inch Cubes.

Directions:

Place in The Hot water, oil And salt in a Large Pot Over High Heat; AndCover And

Bring to a Boil. When water Reaches a Rolling Boil, Add Small Amounts OfSpaghetti at a Time to The Pot, Breaking up oil Patches as You Drop TheSpaghetti In. Return to Boiling And Cook to al Dente Stage, do Not OverCook.(to Test Doneness of spaghetti, Cut a Strand in Half Near The End OfCooking Time. When Done, There Should be Only a Speck of White in TheCenter, Less Than One-Fourth The Diameter of The Strand.) do Not Overcook.During This Cooking Time, Use a Wooden or spaghetti Spoon to Lift SpaghettiOut of The water by Spoonfuls And Shake Strands Back Into The Boiling water. (it May be an Old Wives' Tale, But This Procedure Seems to Enhance TheSpaghetti's Texture.) Then Immediately Drain spaghetti Into a Colander;Stop Cooking Process by Running Cold water Over Strands. (if You Used DrySpaghetti, First Rinse With Hot water to Wash Off Starch.) After The PastaHas Cooled Thoroughly, About 2 to 3 Minutes, Pour  Liberal Amount OfVegetable oil in Your Hands And Toss spaghetti. Set Aside Still in TheColander. Meanwhile, Thoroughly Combine The Seasoning Mix Ingredients in aSmall Bowl And Set Aside. in a 4-Quart Saucepan, Combine 1-1/2 Sticks of TheButter, The onions And garlic cloves; Saute Over Medium Heat 5 Minutes,Stirring Occasionally. Add The Minced garlic And Seasoning Mix; ContinueCooking Over Medium Heat Until onions Are Dark Brown, But Not Burned, About (a Bit Less Than a 2 Cup Measure); Heat spaghetti 1 Minute, StirringConstantly. Add 1-1/4 Cups Chicken And Sauce And 2 Tablespoons of RemainingStock; Heat Throughly, Stirring Frequently. Remove From Heat. RollSpaghetti on a Large Fork And Lift Onto a Heated Serving Plate. RepeatProcess For Remaining Servings.
 * 8 to 10 Minutes, Stirring Often. Add 2-1/2 Cups of The Stock, TheWorcestershire And Tabasco; Bring to a Fast Simmer And Cook About 8 Minutes,Stirring Often.  Stir in The tomato Sauce And Bring Mixture to a Boil.  ThenStir in The sugar And 1 Cup of The Green onions; Gently Simmer UncoveredAbout 40 Minutes, Stirring Occasionally. Heat The Serving Plates in a 250fOven. Combine The Ingredients of The Chicken Seasoning Mix in a Small Bowl;Mix Well.  Sprinkle Over The Chicken, Rubbing it in With Your Hands.  in aLarge Skillet Melt 1-1/2 Sticks of The butter Over Medium Heat.  Add TheRemaining 1 Cup Green onions And Saute Over High Heat About 3 Minutes. AddThe Chicken And Continue Cooking 10  Minutes, Stirring Frequently. When TheTomato Sauce Has Simmered About 40 Minutes, Stir in The Chicken Mixture AndHeat Through. to Finish The Dish, For Each Serving Melt 2 Tablespoons ButterIn a Large Skillet Over Medium Heat.  Add One-Sixth of The Cooked spaghetti

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* Catsrecipes Y-Group